Tomato Tart

Name: Tomato Tart
Ingredients: 1 (9-inch) pie shell, prebaked 5 minutes; 4 large tomatoes, cored and cut into thick slices; 1/2 tsp. each: salt and pepper; 1 Tbsp. olive oil; 2 cloves garlic, crushed; 1 medium onion, finely chopped; 1/2 c. Parmesan cheese, grated; 2 eggs; 1 c. milk; 1/2 c. Monterey Jack cheese, grated; 1/2 c. fresh basil, chopped; 2 Tbsp. fresh parsley, chopped; 1/2 c. green onions, chopped

13 ingredients

7 steps

Ingredients

1 (9-inch) pie shell, prebaked 5 minutes
4 large tomatoes, cored and cut into thick slices
1/2 tsp. each: salt and pepper
1 Tbsp. olive oil
2 cloves garlic, crushed
1 medium onion, finely chopped
1/2 c. Parmesan cheese, grated
2 eggs
1 c. milk
1/2 c. Monterey Jack cheese, grated
1/2 c. fresh basil, chopped
2 Tbsp. fresh parsley, chopped
1/2 c. green onions, chopped

Directions

1

Preheat oven to 375°.
2

Put tomato slices on paper towels.
3

Pat slices to remove excess moisture.
4

Sprinkle with salt and pepper. In a small skillet, heat oil; saute garlic and onion until softened.
5

Cool.
6

Sprinkle 1/4 cup of the Parmesan cheese over crust.
7

Top with onion mixture and lay the tomato slices in a pretty pattern on top.