Tomato Tart

Name: Tomato Tart
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 1 9-inch pie shell, pre-baked 5 minutes; 3 -4 tomatoes, cored,seeded and cut into thick slices; 1 tablespoon olive oil; 1 clove garlic, minced; 1 medium onion, finely chopped; 4 tablespoons grated parmesan cheese; 2 eggs; 1 cup whole milk; 1/2 cup grated fontina or 1/2 cup monterey jack cheese; 1/2 cup chopped fresh basil; 2 tablespoons chopped parsley; 2 tablespoons chopped chives

(2)

Recipe by Kellie in SLO

This is a simple and great tasting way to use up the abundance of garden tomatos.

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READY IN: 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

9-inch pie shell, pre-baked 5 minutes
3 -4

tomatoes, cored,seeded and cut into thick slices
1

tablespoon olive oil
1

clove garlic, minced
1

medium onion, finely chopped
4

tablespoons grated parmesan cheese
2

eggs
1

cup whole milk
¹⁄₂

cup grated fontina or 1/2 cup monterey jack cheese
¹⁄₂

cup chopped fresh basil
2

tablespoons chopped parsley
2

tablespoons chopped chives

DIRECTIONS

Preheat oven to 375 degrees.
Drain tomato slices on paper towels; pat slices well to remove excess moisture.
Sprinkle with salt and pepper.
In a small skillet, heat oil.
Saute garlic and onion until softened.
Let cool.
Sprinkle 2 Tbsp of the Parmesan cheese over the pie shell.
Top with onion mixture and lay the tomato slices in a pretty pattern on top.
In a bowl beat the eggs well, add milk and mix in Fontina or Jack cheese, basil and parsley.
Pour over tomatoes in the pie crust.
Sprinkle top of the pie with the remaining 2 Tbps Parmesan and the chives.
Bake 35-40 minutes or until puffed and golden.
Let cool briefly before cutting.

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