Makes 1 9-inch tart
1 refrigerated pie crust or your favorite pie crust
16 ounces goat cheese (herb variety or plain), softened
½ cup sour cream
1 egg white
1 teaspoon EACH: oregano, fresh herbs (rosemary, basil and/or thyme)
¼ cup grated Parmesan cheese
Dash garlic powder
Olive oil for drizzling
2 to 3 heirloom tomatoes, sliced
Chopped fresh parsley for garnish
Salt AND pepper to taste
½ cup honey
1 tablespoon white vinegar
1 tablespoon finely diced jalapeño
Preheat oven to 400 degrees.
Tart: Fold pie crust into a pie plate and prick with a fork. Bake for about 10 minutes or until crust is lightly browned. Remove from the oven.
In a bowl, combine goat cheese, sour cream, egg white, herbs, Parmesan cheese and garlic powder; whisk until smooth. Pour into baked pie shell and top with tomato slices. Drizzle olive oil over tomatoes and top with parsley and salt and pepper.
Bake for 35 to 40 minutes until tomatoes have roasted. (Place foil around the crust if it begins to brown too quickly.)
Honey-Jalapeño Sauce: While the tart bakes, make the sauce. In a small bowl, combine honey, vinegar and jalapeño.
Serve the tart warm with the sauce.