Tomatoes and melty cheese... yes, please!
Heirloom Tomato Tart
Another simple, but tasty recipe. Every time I serve this my husband goes on and on about how good it is. I know it might not sound yummy, but just think- tomatoes and melty cheese. You gotta try it!
Here are the ingredients:
Pie dough, homemade or store bought
2 large or 3 medium Heirloom tomatoes (preferably different colors)
¼ cup fresh basil
3/4 cup shredded Fontina cheese
3/4 cup shredded Gruyere cheese
Sweet Basil Olive Oil
Sel Gris Sea salt
Finish with Aged Balsamic Vinegar
Preheat oven to 425. Place your Fluted Tart Mold or Fleximat on the perforated baking sheet. Roll the dough directly onto your Roul’pat® into a circle with the dough being fairly thin, about 1/8 inch. Pick up the Roul’pat and flip the dough into your pie mold and press into bottom and sides.
Sprinkle about ½ cup shredded Fontina cheese and ½ cup shredded Gruyere cheese on top of the dough. Add a row of heirloom tomatoes, sprinkle with fresh basil, drizzle with basil olive oil, sprinkle with about ¼ cup of each cheese and bake at 425 in the center of the oven until golden brown – about 30 – 45 minutes. Also, to finish, you may also reserve a tablespoon of basil to sprinkle on the tart after baking and drizzle aged balsamic vinegar over the tart.