Heirloom Tomato Tart with Basil and Gruyere Cheese
Cheesy tart with heirloom tomatoes, onions, and herbs.
Tart pan 9"
- 1 Unbaked single pie crust
- 2 ½ pounds assorted heirloom tomatoes
- 2 teaspoon salt
- 1 cup chopped sweet onion
- 1 ¾ cups grated Gruyere cheese
- ½ cup grated Parmesan cheese
- ¾ cup mayonnaise
- ⅓ cup basil chopped
- 1 tablespoon chopped fresh thyme
- ¼ teaspoon pepper
- 1 egg lightly beaten
For the filling:
Slice tomatoes into ¼ inch slices and remove seeds if desired. Let sit for 30 minutes.
Lay slices on triple thickness paper towels and sprinkle with one teaspoon of salt.
Flip and let them drain from the other side for at least 15 minutes.
In a small bowl combine the Gruyere and Parmesan cheeses, mayonnaise, basil, thyme, ½ teaspoon salt, freshly ground black pepper, and one lightly beaten egg.
To assemble pie:
Preheat oven to 425 degrees. Pat tomato slices with paper towel to remove excess moisture. Add minced onion to bottom of pie crust.
Top onion with ⅓ of the cheese mixture. Layer ⅓ of the tomatoes over cheese mixture. Top tomatoes with ⅓ of cheese mixture.
Repeat with another layer of tomatoes and cheese mixture. Arrange the last tomatoes on top of pie in an overlapping pattern.
Place pie on baking sheet and place in oven. Bake for 40 to 45 minutes.
Cool completely before cutting. Serve at room temperature.
Calories: 572kcal | Carbohydrates: 25g | Protein: 20g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1347mg | Potassium: 584mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2196IU | Vitamin C: 30mg | Calcium: 526mg | Iron: 2mg