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This recipe is adapted from a Gourmet recipe (September 1998).  It is beautiful and uses cherry tomatoes,garlic and basil, several crops that are prolific right now.  The changes I made were to cut out the stick of butter from the custard filling, add  more basil and also add some roasted garlic that is all pureed together in a food processor with the egg and goat cheese.  I also subsituted no-fat Greek yogurt for the sour cream.  This is elegant and really delicious.  It can also be eaten at room temperature or heated up.

GOAT CHEESE AND TOMATO TART IN A CORNMEAL CRUST 

 

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