summer quiche

puff pastry to fit an 8" fluted tin
10-12 chives--snipped into small bits
2 oz herbed goat cheese
1- 1 1/2 cups freshly roasted tomatoes *
*(place halved cherry or other tomatoes chopped into 1" bits onto a roasting pan with a glug of olive oil, 2 cloves whole garlic, and a sprig of rosemary or other herb and roast at 400 until the tomatoes soften and release some of their juices.  sprinkle with a smidgen of sea salt and let cool.  remove the rosemary sprig and garlic before using in the tart--or alternatively you can smash the garlic into a paste and use it in your creation!)
3 large eggs
2 Tbs cream
pinch salt, pinch black pepper
1/4 cup (or more) grated gruyere or swiss cheese

roll out your puff pastry to about 1/4" thickness, and place in your tin. it is best if the pastry is kept very cold, so place it in the refrigerator while you prepare your other ingredients.  whisk together the eggs, cream, salt and pepper until well combined.  sprinkle the chives evenly over the pastry.  follow with chunks of the goat cheese, and the tomatoes. you want to make sure every piece gets a generous amount of each ingredient, so be sure to evenly place them.  gently pour in the egg mixture.  top with as much cheese as you like. 
bake for approximately 35-40 minutes in a 375F oven.  check on the progress after 20 minutes and adjust your time accordingly.