Heirloom Tomato Tart

Ingredients

• 1-8 ounce jar sundried tomatoes, some of the oil reserved
• 2 cloves garlic, peeled
• 1 small red chili, seeds remove and coarsely chopped
• big pinch of granulated sugar
• 1 scant teaspoon salt
• 3 to 4 tablespoons olive oil from the sundried tomato jar
• 1 9×9-inch sheet all-butter puff pastry, thawed but still cold
• small handful fresh basil leaves
• 4 ounces goat cheese
• 3 small heirloom tomatoes, sliced about 1/4-inch thick and drained on paper towels
• handful of cherry tomatoes, sliced in half and seeds removed
• 1 tablespoon fresh thyme leaves
• olive oil

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