Goat Cheese Tarte With Oven-Dried Tomatoes, Zucchini, and Olives
6 small ripe tomatoes, halved crosswise
2 small garlic cloves, slivered
1 zucchini, sliced into coins
2 T minced fresh thyme, divided
2 large egs
1/2 C soft goat cheese
1 C grated parmesan
1/4 C heavy cream
1/3 C pitted kalamata olives
1 pre-made pie crust, baked.
Preheat the oven to 300 degrees. Line a baking sheet with foil and brush the foil with olive oil. Place the tomato halves cut-side up on the baking sheet. Sprinkle them with garlic and 1 T thyme, drizzle them generously with the rest of the olive oil, and baked until they are dried but still soft, about 2 hours. Put the zucchini slices on the baking sheet for the last 15 minutes.
Meanwhile, combine the goat cheese, parmesan, cream, eggs and the rest of the thyme. Pour it into the shell. Arrange the roasted vegetables and olives on top. Sprinke with parmesan and bake for 35 minutes. Allow to cool about 5 minutes before serving.