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.
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
1 cup of Gruyere Cheese, shredded
1 tsp Salt
Freshly Ground Black Pepper
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.