1 1/4 cups half and half
8 oz. shredded cheddar or Swiss cheese
about 3 medium fresh from the garden tomatoes, sliced into medium width circles
1 tsp. rosemary plus extra
1 tsp. oregano plus extra
1/2 tsp. salt
lots of fresh ground black pepper
1 Pillsbury pie crust
basil to garnish
1 9 inch tart pan (the shallow one with the fluted edges)
I love to grow tomatoes in my garden and this year I have A TON of tomatoes on the vine. After making a huge pot of sauce I still had some tomatoes left over so I decided to try making a tomato tart. It turned out delicious so try it and enjoy for yourself!
Preheat oven to 350 degrees.
Place 1 Pillsbury pie crust in the fluted tart pan and press down the edges. Mix the eggs with the half and half, oregano, rosemary, salt and pepper. Pour the egg mixture into the pie crust.
Sprinkle the cheese over the egg mixture. Place the tomatoes on top of the tart in a circle starting from the outside working into the middle, overlapping slightly. Sprinkle the top of the tart with the extra herbs and more fresh ground pepper and salt. Put into the oven and bake for 30 minutes. When timer goes off turn the oven temperature up to 375 degrees and bake for another 10 minutes, watching that it does not brown too much. This tart can be serves warm or cold and can be garnished with fresh basil leaves. Enjoy!
submitted by Nicole