Roasted Cherry Tomato Tart | Oregonian Recipes

Ingredients

• 1 1/2 to 2 cups cherry tomatoes (the exact amount can vary, depending upon the size and shape of your tomatoes -- if you roast too many, it's not a bad thing)
• Olive oil
• 1 tablespoon Dijon mustard
• 1 9-inch tart crust or puff pastry crust, par-baked
• 8 ounces chèvre or other soft goat cheese
• 2 eggs
• 1/2 cup half-and-half or milk
• 2 teaspoons chopped fresh thyme (or other herb of your choice; divided)
• Salt