Love Tart Topped with Plum Tomatoes

• 21 oz goat cheese

• 21 oz eggs

• ½ cup heavy cream

• 4 tablespoon olive oil

• 3 tablespoon Parmesan

• ¼ cup ricotta

• 1 teaspoon basil

• 1 teaspoon parsley

• 1 teaspoon chives

• 1 teaspoon tarragon

• 1 teaspoon salt and pepper

For the Roasted Plum Tomatoes & Peppers

• 21 oz goat cheese

• 21 oz eggs

• ½ cup heavy cream

• 4 tablespoon olive oil

• 3 tablespoon Parmesan

• ¼ cup ricotta

• 1 teaspoon basil

• 1 teaspoon parsley

• 1 teaspoon chives

• 1 teaspoon tarragon

• 1 teaspoon salt and pepper

• 4 tomatoes

• 3 red peppers

• 3 thyme

• 3 oregano

• 3 rosemary

• ¼ cup virgin olive oil

• ¼ cup salt and pepper

1. In stainless steel bowl, mix goat cheese, parmesan and ricotta.

2. Let stand at room temperature until soft.

3. When soft, whisk in eggs until thoroughly mixed, heavy cream, olive oil, and fresh herbs.

4. Season with salt and pepper to taste.

5. With a small spatula, fill pre-baked tart shell with cheese filling.

6. Place roasted plum tomatoes and peppers on top of cheese filling.

7. Put in oven for 15 minutes at 350 degrees.

8. Serve immediately.

For the Roasted Plum Tomatoes and Peppers

1. Cut tomatoes and peppers in half and clean.

2. In a baking pan, add tomatoes, peppers, chopped herbs, olive oil, salt and pepper.

3. Bake in 300° oven for about 40 minutes until almost dry.

4. Set aside and let cool.