End of Summer Tomato Tart
I hope you are not growing tired of tomato recipes!
Don't worry, the season is almost over. Soon enough I will only have squash and carrots to use, so stop complaining.
My lovely neighbors are still bringing me the weekly basket of heirlooms, but I can only eat so many tomato sandwiches.
I made my traditional French Tomato Tart, but this time did a double layer in a store bought deep dish pie crust.
Spread grainy French mustard on the bottom of your pie crust, then spread 1/2 cup of shredded Swiss or Gruyere cheese on top.
Slice your tomatoes and layer them over the cheese, overlapping them (I used about 8 heirloom tomatoes). Sprinkle with kosher salt, pepper and sliced basil leaves.
Repeat with another layer of cheese, tomatoes and basil and bake in a 350F for about 40 minutes.
Drain some of the liquid off the top, since heirloom tomatoes tend to have more water in them. Wait about 20 minutes until the pie sets before serving.
Serve with a green salad and enjoy!
I will miss the beautiful tomato season, it's been a great one this year.