One of the best things about summer is all of the fresh vegetables. One of the most challenging things about summer, is what to do with all of the fresh vegetables!
Faced with an avalanche of lovely cherry tomatoes, I decided to take action and created a simple tomato tart, which was easy to make and was a perfect use of my abundance of tomatoes.
Ingredients
1 Pie Crust
1 1/2 cups of Cherry Tomatoes, sliced in half
1 cup of fresh Basil, chiffonade (rolled and sliced into thin ribbons)
1 pint/2 cups of Heavy Cream
4 Eggs
1 cup of Gruyere Cheese, shredded
1 tsp Salt
Freshly Ground Black Pepper
Begin by blind baking the crust. Preheat the oven to 375 degrees, use a fork to gently prick the crust on the bottom and on the sides.
Cut a piece of parchment paper so it overlaps the crust slightly and lay it onto the unbaked crust, and fill with dried beans. Push them so you have more beans on the sides and less in the middle. Then bake for 15 minutes.
After baking, remove the crust and lift out the parchment paper and allow the crust to cool. The beans can be stored and reused. They will be hot when they come out, so handle with care. Set the oven to 350 degrees.
Beat together your eggs, heavy cream, salt and pepper. Put your pie crust onto a baking sheet and arrange your tomatoes, basil and Gruyere cheese into the pie crust.
Gently pour the egg mixture over the ingredients, allowing it to come to just below the top of the crust. Do not overfill. Place into the oven and bake for 35-45 minutes. You can tell it\’s done when you shake the tart, and the filling doesn\’t move.
Beat together your eggs, heavy cream, salt and pepper. Put your pie crust onto a baking sheet and arrange your tomatoes, basil and Gruyere cheese into the pie crust.
Gently pour the egg mixture over the ingredients, allowing it to come to just below the top of the crust. Do not overfill. Place into the oven and bake for 35-45 minutes. You can tell it\’s done when you shake the tart, and the filling doesn\’t move.
Remove, cool and serve with a salad.
The Louisville Chef 