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.