Yield: 1 tarte (about 4 servings)

1 spelt crust (see spelt crust recipe)
8 Roma tomatoes (summertime!)
2 eggs
2 tsp fresh thyme, minced
2 tsp fresh rosemary, minced
2 tsp fresh garlic, minced
½ tsp sea salt, plus more to taste
½ tsp black pepper, plus more to taste
8 oz mozzarella
8 oz goat cheese
½ bunch fresh basil

1. Preheat oven to 400 degrees F. Press spelt crust into bottom of large pie pan. Bake crust about 10 minutes, until starting to brown. Remove from oven and let cool. Reduce temperature to 325 degrees F. 

2. Meanwhile, prep tarte. Rinse tomatoes and slice into thick half-moons, about 6-8 slices per tomato. Let tomatoes rest in colander (to allow juices to drip out) at least 10 minutes. 

3. In small mixing bowl, beat egg with fork or whisk. Add thyme, rosemary, garlic, salt and pepper. Reserve on the side. 

4. On top of cooled crust, lie tomatoes in fan-like positioning. Make as many layers of tomatoes as you would like. Sprinkle salt and pepper on top of tomatoes. Pour egg mixture all over top of tomatoes and tilt tomato pan to make sure egg spreads out evenly.

5. Tear mozzarella cheese into chunks. Randomly place mozzarella cheese on top of tomatoes. Crumble goat cheese all over top of tomatoes as well. 

6. Slice basil julienne and sprinkle half on top of tarte. Reserve other half for garnish.

7. Bake tarte in oven for about 30-40 minutes, until tomatoes look wilted and tender, and the crust is browning. There may be excess tomato juice on bottom of tarte. If so, carefully pour or spoon juice out. Let cook another 10 minutes. Make sure cheese does not burn and remove from oven if cheese looks completely cooked. 

8. Let sit 10 minutes before serving. Serve hot or room temp!