Tomato Confit & Onion Tart

A friend chef once told me that he lines all of his savory tarts with mustard before filling for an extra surprise flavor.4 ounces soft goat cheese4 ounces hard aged goat cheese2 eggs6 Tbsp heavy cream6 Tbsp creme fraiche2 Tbsp chopped thymeblack pepper3/4 teaspoon salt1 cup caramelized onion1 pound Confit Tomatoes3 teaspoons of your favorite mustard20 basil leaves choppedOne sheet of the 100% butter pastry sheet OR make your own Pate BriseeTo assemble the tart: form pastry sheet or the rolled out Pate Brisee in a tart pan creating the pastry shell - press the dough onto the tin and trim off the excess. If using Pate Brisee, follow directions for prebaking shell in recipe.  Next:  Spread mustard on the bottom of shell. Lightly spread onion mixture around tart and lay confit tomatoes evenly on top of onions. Place both cheeses around the onion and tomato in small pieces. Mix eggs, cream, creme fraiche, thyme and pepper and spoon over the onion, tomato and cheese making sure that you can see the onion and tomatoes.Bake for approximately 35 minutes until the tart is set.Transfer tart in pan to a rack.Sprinkle with chopped basil.