Tomato Tart

Monday, January 24th, 2011 07:53 pm
threemeninaboat: (chef)
[personal profile] threemeninaboat
I didn't want to make dinner, but I didn't want to go out, and wasn't even in the mood for burrito night. I know tomatoes aren't in season, but I'm tired of squash, and this is mostly a vehicle for cheese.

Tomato Tart, adapted from The Tomato Cookbook

Preheat oven 375.
-1 pie crust, or you can make your own.
-3 roma tomatoes, sliced lengthwise
-Olives. The green ones might not work well, but the black ones are fine, or whatever.
-Cheese. I used herbed goat, but it's hard to think of one that wouldn't be good. Even havarti dill.
-3/4c milk
-2 eggs
-herbs
-s&p

Put your pie crust in your pie pan or tart pan.
Layer the tomatoes on the bottom.
Toss some olives around. Layer cheese over. Beat together eggs, milk, herbs, and s&p and pour over pie.
Bake 40-50m (until set!).
Serve with a salad.

This is REALLY good and very fast and easy. I know it will be even better when the tomatoes and herbs are from the garden, but I won't want to fire up the oven then.

You could probably swap out the tomatoes and olives with anything: Zucchini and Eggplant, Fennel and Mushrooms. Mushrooms Mushrooms Snake. Meat from 2 animals.

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