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 Flexipan® Fluted Pie Mold 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.