My dear friend Emily, who is both a diligent reader of The New York Times and a thoughtful recipe-sharer, sent me the link to this recipe of Martha Rose Shulman’s tart made with tomatoes, goat cheese, and mustard. I’d likely never have discovered this particularly scrumptious tart otherwise, which I’ve made a good five or six times over the past year. Thanks, Em!
I followed Ms. Shulman’s recipe exactly, and served it with a yogurt sauce with herbes de Provence. There’s no improving a recipe as perfect as this Provençal Tomato and Goat Cheese Tart!