Wednesday, August 8, 2012

Heirloom Tomato Tart

Heirloom Tomato Tart
Admittedly, consistency has not been a strong point these past few months. What can I say? I let senioritis get the best of me (lack of digital camera is a stale excuse). Let me make it up to you. How about a savory tomato tart to make the best of this summers bounty?

Every summer tomatoes flood the farm stands and this summer in particular I have taken to eating whole tomatoes just on their own - sliced and sprinkled with some kosher salt. Yum. But with my visiting aunt and uncle hounding me about the lack of blog activity I figured it was a perfect opportunity to get back on the wagon. Delicious Hamptons tomatoes, some gruyere cheese and flaky (store-bought) pie crust? Sign me up!

1 refrigerated pie crust
2/3 cups grated gruyere cheese
1/2 cup pitted kalamata olives, roughly chopped
1 shallot, sliced
3 heirloom tomatoes, sliced
4 tablespoons flour
1 tablespoon thyme
3/4 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup milk
1 1/2 tablespoons grated pecorino-romano cheese
3 large eggs
1/2 teaspoon dried basil

Preheat the oven to 350 degrees fahrenheit and place an oven rack in the middle. Make sure the pie crust is thawed and roll it out into a 9 inch pie plate or springform pan coated in cooking spray. Layer the bottom of the pie crust with the gruyere cheese, chopped olives and sliced shallot. Arrange half of the tomato slices in an overlapping layer on top. Combine the flour and thyme and sprinkle on the tomatoes. Top with remaining tomato slices and sprinkle with salt and pepper. Lastly combine the milk, grated pecorino-romano and eggs and whisk. Slowly pour the milk mixture over the tomatoes. Bake in the oven for 40 minutes or until the eggs have set. Place the tart on a cooking rack for twenty minutes and sprinkle with dried basil. Slice, serve and enjoy!

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