A crisp and flaky crust, filled with best of the season heirloom tomatoes, herbs, and goat cheese. This makes a fine main or side dish, and can be made ahead of time.
Brush the mustard over the bottom of the cooled pastry shell. Slice the tomatoes and place on a paper towel-lined baking sheet. Sprinkle with Kosher salt and allow to sit for at least 15 minutes, and up to 30 minutes.
When ready to assemble and bake the tart, preheat the oven to 350°F. Pat the tomato slices dry and layer them into the mustard-coated pastry shell, overlapping them slightly. Sprinkle with the fresh chopped basil and some freshly ground pepper. Beat the eggs in a medium mixing bowl and stir in the crumbled goat cheese. Season the mixture with salt and pepper and pour over the tomato-filled tart shell. Drizzle the olive oil over the tart and place in the oven. Bake until set and nicely browned, about 30 to 40 minutes. Remove to a rack to cool for 10 minutes and serve hot, warm, or at room temperature. Wrap and refrigerate any leftovers for up to 2 days. Reheat gently in the oven if desired.
You can see the original recipe here, at The New York Times Cooking section. The tart can be made a day ahead of time and reheated when ready to serve. If you prefer, you may substitute mozzarella or feta cheese for the goat cheese.