1 prebaked pie crust2 medium ripe tomatoes, cored4 ounces fromage blanc½ cup heavy whipping cream or whole milk2 large eggs1 clove garlic, finely chopped or pushed through a press1 tablespoon chopped or snipped fresh chives1 teaspoon finely chopped fresh thyme, or 2 teaspoons chopped fresh basilPinch of salt3 or 4 grinds of black pepperPreheat the oven to 375 degrees and position an oven rack in the bottom third. Use a serrated knife to slice the tomatoes into ¼-inch-thick rounds. Place them in the bottom of the cooled tart shell in a single layer. Place the fromage blanc in a medium bowl and add the cream slowly, whisking all the while to blend the two together. Whisk in the eggs, one at a time, and blend thoroughly. Add the garlic, chives, thyme, salt and pepper and blend well. Pour the filling over the sliced tomatoes in the tart shell. Fill the shell to no more than ¼-inch from the top or it may overflow while baking.Bake the tart for 25 to 30 minutes, until the custard is set in the center — give the tart a gentle shake to check. Transfer the tart to a cooling rack. Serve the tart warm or at room temperature.Makes 1 (9 or 9½ inch) tart, serving 8.Fromage blanc, a fresh, soft, spreadable goat cheese with a texture similar to that of ricotta cheese, is a beautiful match for ripe tomatoes. If you cannot find it, simply substitute a log of your favorite mild, young goat cheese, broken into small pieces. This is best with ripe tomatoes and fresh herbs.

From “The Art and Soul of Baking,” by Sur La Table with Cindy Mushet (Andrews McMeel, $40).