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Family Cookbook
Tomato Tart
source William Sonoma Entertaining Cookbook....modified
Recipe is for 9" pie pan. I increase to an 11" quiche pan, use 3 eggs and 1.5 C cream and enough of the other things to make it cover the pan

Required Ingredients

store bought pie crust
Tablespoondijon mustard
Tablespoonchopped fresh mint
¼gruyere. in thin slices (or more)
vine ripe tomatoes
Cupheavy cream
½Teaspoonkosher salt
fresh ground pepper

Preparation Instructions

  1. Prepare tomatoes: cut in thin slices, remove the core, seeds and jelly, salt and drain in colander for 30 min, pat dry
  2. preheat oven to 350. Put crust in pan and spread dijon on bottom of crust. Sprinkle mint on dijon. Arrange gruyere on mint, covering the bottom. Arrange tomatoes on top of Gruyere.
  3. Combine cream and eggs, wisk to beat, season with salt and pepper. Pour over tomatoes and bake for about an hour until filling has risen and firmed and has a golden brown color.