Tasty Tomato Tart

A cookfriend brought this last night to a little soiree I hosted, and I had to bake one tonight since it was so good. She shared it as an hors d'oeuvre, I had it with our dinner. With tomatoes at their finest right now, this is one more way to enjoy the beauties.


Tomato Tart
1 head garlic, drizzled w/olive oil, wrapped in foil & baked 350 for 45 min.

Pillsbury pie crust

1 Tbsp. Dijon mustard

fresh Parmesan, grated

fresh Gruyere, grated

tomatoes, not quite ripe, sliced

fresh basil

salt and pepper

Squeeze garlic out of peeling when cool enough to handle. Mix in dijon mustard. Spread this mixture onto pie crust. Slice tomatoes & place on paper towel. Salt tomatoes & allow to sit a few min. This keeps them from being too watery in the tart. Then layer cheeses, tomatoes, fresh basil. Repeat layers and top with slight layer of cheese but allow the tomatoes to show through. Bake 350 for 30 min. Allow to cool 15 min before serving. Good as appetizer or side dish with dinner.