Use your favorite pie crust recipe to line a tart or pie pan. Use some larger tomatoes along with small tomatoes to fill in the gaps in the tart topping.
Ingredients
- 1 pastry-lined 9-inch pie or tart pan, chilled in the pan
- 3 large heirloom tomatoes
- 10 to 12 smaller teardrop tomatoes, various colors, cut in half
- 1 tsp extra virgin olive oil
- 2 shallots, peeled and minced
- 1 garlic clove, minced
- 4 large eggs
- 1 cup half and half
- ½ tsp ground nutmeg
- ½ tsp salt
- 1/8 tsp white pepper
- 3 Tbsp chopped basil leaves
- 2 Tbsp thinly sliced basil for garnish
- 1½ cups grated Gruyere or Swiss cheese
- 1 Tbsp coconut oil or canola oil
Instructions
Cut heirloom tomatoes into ¼-inch slices. Place tomato sliced on a paper towel lined baking sheet pan. Place additional paper towels on top and press gently. Let tomatoes rest while preparing filling. The paper towels will absorb excess water from the tomatoes.
Preheat oven to 350 degrees. In a small sauté pan, heat the olive oil on medium heat. Add the shallots and garlic. Sauté for 1 minute until just translucent. Remove from heat.
In a mixing bowl, combine the eggs, half and half, nutmeg, salt and white pepper. Stir in 3 tablespoons chopped fresh basil. Spread the shallot garlic mixture on the bottom of the chilled pastry-lined tart shell. Place half of the heirloom tomatoes on top of the shallots, interspersing half of the smaller tomato halves between the larger slices. Sprinkle top of tomatoes with half of the cheese. Place remaining tomatoes on top of the cheese. Sprinkle remaining cheese on top. Place the tart on a baking sheet pan. Gently pour the egg mixture evenly over the tomatoes. Bake in the preheated oven until tart is set, about 40 minutes. Remove and let rest for 5 minutes. If using a tart pan with removeable sides, lift tart out of pan. Sprinkle top of tart with remaining 2 tablespoons fresh basil.
