Tomato Tart

By á-2421

Ingredients

• 4 tomatoes (2 lb./1 kg)
• 2 Tbsp olive oil
• ¼ tsp salt
• 1 deep dish unbaked pie shell
• 1 Tbsp Dijon mustard
• 6 oz (175 g) Swiss cheese slices
• 2 Tbsp grated Parmesan cheese
• ¼ tsp pepper
• 3 Tbsp shredded fresh basil (or ½ tsp dries basil or oregano)

Preparation

Step 1

Cut tomatoes in ¼ inch thick slices. Arrange on baking sheet lined with parchment paper. Brush with 1 Tbsp oil sprinkle with salt. Bake in 400 oven until slightly shriveled, about 45 minutes. Let cool. (Make ahead; cover and refrigerate on baking sheet for up to 24 hours.) Meanwhile, prick pie shell all over with fork. Fill with pie weights or dried beans. Bake in middle of oven at 425 for 12 minutes or until golden. Remove weights and let cool completely on rack. Brush mustard evenly over pastry bottom. Arrange Swiss cheese, overlapping slightly, over bottom and up side of pastry. Arrange tomatoes over cheese, overlapping and mounding higher in centre. Drizzle with remaining oil; sprinkle with Parmesan and pepper. (If using dried herbs, sprinkle over tomatoes at this time.) Bake in centre of oven at 350 for 35 minutes. Sprinkle with fresh basil. Let cool on rack for 10 minutes before cutting into wedges. (Can be refrigerated for up to two days and reheated for 20 minutes of desired.)