Tomato and Goat Cheese (Topless) Tart

1 refrigerated all-ready pie crust

1-2 tablespoons pesto

3 large vine-ripened tomatoes thinly sliced (if tomatoes are out of season, roast sliced tomatoes in slow oven with a drizzle of olive oil for about 30 minutes)

4 ounces goat cheese crumbled

Press pie crust into a tart pan and crimp sides. Brush bottom of crust with pesto, and place sliced tomatoes in overlapping even layers.Slating and peppering each layer. Crumble cheese over top of tomatoes. Bake in 375 degree oven about 20 minutes or until crust is done, tomatoes are bubbly and cheese is soft and brown. Cut in squares or wedges and serve warm or at room temperature.