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
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Ingredients
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1
head of garlic, roasted and cooled
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1
Ready made pie crust
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6 ounces
Gruyere cheese, grated
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1 1/2 pounds
firm, ripe tomatoes (about 4-5 medium) cored and sliced
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1/8 teaspoon
nutmeg
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1/2 teaspoon
dried thyme leaves
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2 tablespoons
olive oil
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salt and pepper
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fresh basil, sliced into chiffonade
Directions
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Preheat oven to 400 degrees.
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Lightly spray a tart pan with a removable bottom.
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Press pie crust into the tart pan, and up the sides.
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Squeeze garlic out of the skins, and mash with a fork.
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Spread garlic over the pie crust.
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Sprinkle grated cheese over the pie crust and garlic.
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Sprinkle nutmeg and thyme over the cheese.
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Arrange tomato slices over the cheese in an overlapping pattern. Season with salt and pepper and drizzle with olive oil.
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Bake 45-55 minutes, or until crust is golden and tomatoes are soft, but still retain their shape.
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Immediately after removing from the oven, sprinkle basil over the tart.
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Let cool completely, to room temperature, before slicing and serving.
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