Tomato Cheese Tart
This simple Tomato Cheese Tart is slightly adapted from Patricia Wells' "At Home in Provence". Serve warm or room temperature. Use any combination of cheeses and herbs you wish for a different flavor profile.
Servings: 8 slices
- 2 pounds firm ripe tomatoes
- Kosher salt and black pepper to taste
- 4 large eggs
- 1/2 cup heavy cream
- 2 ounces Fontina cheese grated
- 1 ounce freshly gratedParmigiano-Reggiano cheese about 2/3 cup total of the two cheeses
- 2 teaspoons fresh thyme leaves
Preheat oven to 375* F.
Core, peel and slice tomatoes about 1/4" thick. Place tomatoes on a sheet pan, lined with paper towels. Sprinkle tomatoes with about 2 teaspoons kosher salt. Cover with more paper towels to absorb the liquid from the tomatoes. Set aside for 10 minutes, and up to 1 hour.
In a small bowl, combine the eggs, cream, half of the cheese and half the thyme leaves. Season lightly with 1/4 teaspoon kosher salt and black pepper.
Layer the tomatoes in the bottom of 10" baking dish. Pour the batter over the tomatoes. Sprinkle with remaining cheese and thyme.
Place in the center of the oven and bake until the batter is set and the tart is golden and bubbling, about 30 minutes.
Serve warm or at room temperature. Cut into wedges. Serves 4-8 as an appetizer or light lunch.
Serving: 1g | Calories: 220kcal | Carbohydrates: 4g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 155mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 454IU | Vitamin C: 1mg | Calcium: 247mg | Iron: 2mg