HEIRLOOM TOMATO TART

  • 1 pre-made Pie Crust. frozen
  • 1 1/2 Lbs. Heirloom Tomatoes, sliced
  • 1/4 Cup store bought Pesto
  • 3/4 Cup Shredded Mozzarella
  • 3 large eggs
  • 1 Tbsp. fresh chopped Basil
  • 1/3 Cup Heavy cream
  • 1/2 each of S&P
Heat oven to 350 degrees.  Cover the frozen pie shell with aluminum paper, fill with dry beams and put in the oven for about 15 minutes.  Remove the beans and aluminum paper. Increase the oven to 375 degrees.

Spread the Pesto on the half baked pie crust.  Sprinkle the mozzarella cheese over the Pesto.  Arrange the slices of tomatoes over the mozzarella.

Beat the eggs with the heavy cream, S&P.  Pour the egg mixture over the heirloom tomatoes.  Bake until the eggs are set, about 40 minutes.  Sprinkle the Parmesan cheese and bake for another 5 minutes.


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