Provencal Tomato Gratin

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Time: 40 minutes, 10 active         Yield: 4 servings

2 cloves garlic, minced
1 Tbs. chopped  fresh thyme
2 tsp. chopped fresh parsley (flat leaf preferred)
4 large tomatoes, cut into 1/4" slices
salt and pepper to taste
1/2 cup black olives, coarsely chopped (nicoise or oil packed preferred)
3 oz. goat cheese, crumbled
2 Tbs. dried bread crumbs
2 tsp. olive oil

Preheat oven to 350º.  Combine garlic, thyme and parsley.  Place half tomato slices in a 10" quiche dish or pie plate, overlapping layers.  Season with salt and pepper then sprinkle half the herb mixture over.  Top with half the olives and goat cheese.  Repeat.  Sprinkle bread crumbs on top and drizzle oil on top.  Bake for 30 minutes.