Tomato Tart
1 pie shell
1 cup grated Gruyere cheese
4 onions, sliced & caramelized (sautéed in small amount of oil until
soft and lightly browned)
2 each yellow & red tomatoes, sliced 1/4″ thick
Small can sliced black olives
Chopped herbs, any of these: basil, oregano, thyme, parsley
Drizzle of balsamic vinegar
Drizzle of olive oil
Salt & pepper
Preheat oven to 400.
Place crust in 9″ pie plate or quiche pan. Cover with cheese. Place
onion over cheese. Swirl & overlap tomato to cover. Drop black
olive(s) on top. Sprinkle with herbs. Drizzle a small amount of
vinegar and oil. Season with salt & pepper.
Bake at 400 until crust is lightly brown (30-45 min)
This is a simpler version of Bobby Flay’s Tomato Tart
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