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Author Notes: One of my favorite things about late summer in New England is tomatoes. I always buy far more than I need because they're so pretty, and this recipe is one of my favorite ways to eat them. I love this for a light summer meal with a salad, or as an appetizer, with a glass of wine. —CravingSomethingHealthy
Makes 16 slices
- 1 head of garlic, roasted and cooled
- 1 Ready made pie crust
- 6 ounces Gruyere cheese, grated
- 1 1/2 pounds firm, ripe tomatoes (about 4-5 medium) cored and sliced
- 1/8 teaspoon nutmeg
- 1/2 teaspoon dried thyme leaves
- 2 tablespoons olive oil
- salt and pepper
- fresh basil, sliced into chiffonade
- Preheat oven to 400 degrees.
- Lightly spray a tart pan with a removable bottom.
- Press pie crust into the tart pan, and up the sides.
- Squeeze garlic out of the skins, and mash with a fork.
- Spread garlic over the pie crust.
- Sprinkle grated cheese over the pie crust and garlic.
- Sprinkle nutmeg and thyme over the cheese.
- Arrange tomato slices over the cheese in an overlapping pattern. Season with salt and pepper and drizzle with olive oil.
- Bake 45-55 minutes, or until crust is golden and tomatoes are soft, but still retain their shape.
- Immediately after removing from the oven, sprinkle basil over the tart.
- Let cool completely, to room temperature, before slicing and serving.
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
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