10 inch pre-baked tart shell
1/2 cup goat cheese crumbled
1/4 cup sun dried marinated tomatoes, chopped
1/4 cup diced black olives
1/4 cup roasted garlic (see recipe)
4 whole large eggs
2 cups milk
1 tablespoon herbes de Provence
Salt to taste
Fresh ground black pepper
Sprinkle the bottom of the tart shell with olives, tomatoes and goat cheese. Whisk together the eggs and milk. Season to taste with herbs, salt and pepper. Add chopped roasted garlic. Pour the egg mixture over the cheese, olives and tomatoes. Bake in a preheated 350 degree oven for 20-25 minutes or until golden brown. The tart filling should puff up. Serve with a simple salad dressed with oil and vinegar as a light summer lunch or entrée.
1/2 cup garlic cloves, peeled
1 tablespoon olive oil
Water to cover
In a non-stick small saucepan, cover the garlic with water and oil. Over a medium flame simmer the garlic until the water has evaporated. Continue cooking, stirring constantly, until the garlic is golden.