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Tomato tart

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Ingredients/Components

9-inch pie shell, prebaked 5 minutes - 1 item
large tomatoes, cored and cut into thick slices - 4 item
each: salt and pepper - 1/2 tsp
olive oil - 1 Tbsp
cloves garlic, crushed - 2 item
medium onion, finely chopped - 1 item
Parmesan cheese, grated - 1/2 c
eggs - 2 item
milk - 1 c
Monterey Jack cheese, grated - 1/2 c
fresh basil, chopped - 1/2 c
fresh parsley, chopped - 2 Tbsp
green onions, chopped - 1/2 c

How to make tomato tart:

Preheat oven to 375°. Put tomato slices on paper towels. Pat slices to remove excess moisture. Sprinkle with salt and pepper. In a small skillet, heat oil; saute garlic and onion until softened. Cool. Sprinkle 1/4 cup of the Parmesan cheese over crust. Top with onion mixture and lay the tomato slices in a pretty pattern on top.

In a bowl, beat eggs well. Add milk, Jack cheese, basil, parsley and 1/4 cup green onions, mixing until combined. Pour over tomatoes in the pie crust. Sprinkle with the remaining 1/4 cup of Parmesan cheese and the remaining 1/4 cup green onions. Bake for 40 minutes, or until puffed and golden brown. Let cool on a rack for 5 to 10 minutes before cutting. Makes 6 servings.

Recipe categories: Appetizers, Main dish, Savory pies.

Rating:

2.9

Average rating: 2.9, total votes: 8

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