Tomato & Eggplant Tart

3 large eggsone 3 1/2-ounce log soft mild goat cheese such as Montrachet1 cup milk3/4 teaspoon salt4 Tablespoons caramelized onions1 tablespoon finely chopped fresh tarragon leaves or marjoram1 eggplant sliced lengthwise*1 large yellow heirloom tomato*one large red tomato*6 basil leaves chopped1 cup olive oil*about 12 slices of eggplant and 6 slices of each tomato

One sheet of the 100% butter pastry sheet OR make your own Pate Brisee

To make the custard: blend the eggs, goat cheese, milk, salt, onions, tarragon (or marjoram) in a food processor and pulse.

To assemble the eggplant and tomato 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: pour the goat cheese mixture over the shell. Bake tart in pan in preheated oven 15 minutes. Reduce temperature to 375° F and bake tart until set, about 8 minutes. Transfer tart in pan to a rack.

Meanwhile, slice eggplant lengthwise into 1/4 inch thick slices and sauté in skillet with ½ cup olive oil. Sauté each eggplant slice until just brown and cooked through.

Alternate laying the sliced eggplant and tomatoes arranged on top of prepared goat cheese tart to form a circular fan (as in photo).

Sprinkle with chopped basil.