If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Your New Main Squeeze
A tart, sunny lemon bar cheesecake
Lemon bar cheesecake takes the cake.
Recipe of the Day
Savor the season.
Bagel and lox, in a salad.
A board to go nuts over.