Rustic Tomato Tart

RUSTIC TOMATO TART

4 heirloom tomatoes, preferably a combination of red, yellow and purple tomatoes

salt and freshly ground pepper

1 large onion

olive oil

1 cups shredded Italian cheese blend, plus 1/4 cup for topping

1/2 cup mayonnaise or sour cream

1 egg, beaten (*optional. See note.)

1/4 cup crumbled goat cheese

1/4 cup fresh basil leaves.

several sprigs fresh thyme

1 tablespoon chopped chives

1 pie crust

1 egg, beaten

Preheat oven to 375 degrees.

Slice the tomatoes and drain on paper towels. Sprinkle each side with salt and freshly ground pepper. Leave on paper towels for about 10 minutes.

Slice the onion from root to end into thin wedges. Heat oil in skillet, and place the onions on their sides in the pan. Turn heat to medium and allow onions to cook slowly. If they brown too quickly, reduce heat to low. Turn occasionally. Total time for caramelizing the onions is 10-15 minutes. Do not burn.

Strip the leaves from one of the sprigs of thyme and reserve the rest. Chop the basil. Combine half the basil and the thyme with the shredded cheese, and mayonnaise.( *Note: For a firmer filling, add a beaten egg to the mixture.)

Roll out the pie crust into a 12 inch circle. Place on a parchment lined baking sheet. It is okay if the crust hangs over the sides. Spread the cheese mixture on the pie crust, leaving a 2-3 inch border around the edge. Pat the tomato slices dry, and arrange over the filling. Add the onions around the edge of tomatoes and sprinkle a few on top.

Fold in the crust to form a rustic circle with the tomatoes showing in the center. Brush the crust with beaten egg. Place remaining thyme sprigs on the tomatoes. Sprinkle crust and tomatoes with remaining basil, goat cheese and shredded cheese.

Place in oven and bake for 30-45 minutes, or until golden brown. Remove from oven and allow to sit for a few minutes before serving.

Serves 2-3 as a main course, or 4-6 as an appetizer.