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3 tomatoes, cut in 1/2-inch thick slices salt to taste 2 Tbsp. Dijon mustard 3 Tbsp. chopped fresh basil (or mint if you prefer) 4 oz. Mozzarella cheese (or Gruyere), grated or cut in 8 thin slices (you can also use a mix of the 2 cheeses) 2 eggs 1 c. heavy cream fresh ground pepper to taste single crust pie pastry Line tart pan with the pie pastry. Set in freezer for 30 minutes. With fingers, carefully punch out seeds and extra juice from tomato slices. Sprinkle slices with salt and set in colander to drain for 30 minutes. Pat slices dry. Spread mustard in bottom of tart pastry. Then put a layer of basil, then cheeses, and finally tomato slices. Beat together eggs and cream, and season with salt and pepper. Pour over tomatoes. Bake at 350 degrees for 30 minutes or until pale gold and custard is set. (This always seems to take longer!) Let rest for 20-30 minutes before slicing or the tart will be runny. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |