Black-Pepper Crusts (recipe follows)
Pesto (recipe follows, or use your favorite)
3 cups heirloom tomatoes, cut in half
1 tsp. sea salt
1/2 tsp. ground black pepper
1 (4-ounce) package goat-cheese crumbles
Garnish: fresh oregano and micro basil

Preheat oven to 400°. Line a baking sheet with parchment paper, and place prepared Black-Pepper Tartlet Crusts on baking sheet. Spoon about 3 T. Pesto into bottom of each crust. Fill each tartlet with tomatoes, and season evenly with salt and pepper. Sprinkle cheese over tomatoes, and bake for 15 minutes, or until cheese is slightly browned. Garnish with oregano and micro basil, if desired. Serve immediately.

Black Pepper Tartlet Crusts

2 1/4 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
1 cup unsalted butter
3/4 cup sour cream

In the work bowl of a food processor, combine flour, salt, and pepper; pulse to combine. Add butter, and pulse until crumbled. Add sour cream, and pulse until mixture comes together. Remove mixture and form into a disk; wrap with plastic wrap, and refrigerate until firm, at least 2 hours. Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut 6 (5-inch) rounds from dough. Place a round in bottom and up sides of each of 6 (4-inch) tartlet pans. Line tartlet crusts with parchment paper to cover bottoms and sides, and top with pie weights. Bake for 15 minutes. Remove from oven; cool slightly. Remove pie weights and parchment paper. Return to oven, and bake for an additional 10 minutes, or until lightly browned. Remove from oven, and cool.

Pesto

3 cups fresh basil leaves
3 T. fresh oregano leaves
3 T. fresh lemon juice
3 garlic cloves, peeled
1/4 cup grated fresh Asiago cheese
1/4 cup toasted pine nuts
1/2 tsp. coarse salt
1/2 tsp. ground black pepper
1/3 cup olive oil

In the work bowl of a food processor, combine basil, oregano, lemon juice, garlic, cheese, and pine nuts; pulse until smooth, scraping down sides of bowl as necessary. Add salt, pepper, and olive oil; pulse until smooth. Prepared pesto can be stored, refrigerated in an airtight container, for up to 3 days.