Tomato tarts with goats cheese - a reminder to do your laundry?

OK. bet that got your attention? By now you know I
have this unhealthy sense of humour. The smell of goats cheese always makes me think of dirty old goat that needs a bath! But now that I am all grown up I do manage to swallow it. If you still gag at the thought, replace it with some Cremezola or gorgonzola or blue cheese. (He he, replace old goat with dirty sock? Yum, what a choice:) )
I prefer this tart made with puff pastry, the pic shows an individual one made with phyllo pastry. I have a fairly small quiche tin, about 15cm, that works well for 2 people and extra for work lunch the next day-always a priority for my hubby.

The evil looking cake below is purely to help you
lose weight. What you do is, you have a look and if you  like - you commence licking the screen. New technology will ensure you can taste the cake but no calories are absorbed. Don't you just love technology?

     Goat’s cheese,spring onion and tomato tart

Serves 4 or halves easily for 2

20 baby Rosa tomatoes

Salt and black pepper

100g chevin (goats) cheese, sliced

8 spring onions, finely chopped

200ml fresh cream

2 eggs

EITHER:

5 sheets phyllo pastry and 200g melted butter OR

1 sheet puff pastry

Puff pastry: Line greased quiche tin with pastry, trim edges, and keep in fridge

Phyllo pastry: Brush each layer with butter and stack, then line greased quiche tin or cut into 4 and line 4 large muffin tins.

Slice tomatoes in half, season well and roast for 10 minutes at 180˚C for 10 minutes. Remove from oven, increase heat to 200˚C.

Divide tomatoes, spring onions and goats cheese between 4 cups or place in quiche tin, mix eggs and cream, season and pour over. Bake for 15 minutes or till set.

It is as easy as that and quite scrumptious, with just a salad in summer or some warm veg in winter; a glass of white wine rounding it off very neatly.