Tomato tart – set the table from the garden!

Flavour fresh from the garden in this tasty tartThis is one of my favourite summer recipes. Tomatoes are at their peak now – sweet and fresh, bursting with flavour. The tart, a type of quiche, bursts with flavour. While this is not a diet recipe, I make it with 2 percent or skim milk, and a scant half cup of grated cheese. The fresh tomatoes and herbs pack so much flavour that rich ingredients are not needed. I make my own pâte brisée, but you can buy what you like. Sometimes I add a few spoonfuls of black truffles in oil for more decadant treat or some sauted mushrroms. Both are optional.

 
This makes a perfect summer lunch with a beautiful salad and perhaps a fresh ear of corn for heartier eaters. Summer is the time to set your table from the garden!
 
Tomato tart
 
One 9-inch pie crust. Make your own, or roll out a pre-made one into a glass dish. You can use a frozen type in the foil pan. 
 
Sauté 1 medium onion, but do not brown it. Spread the cooled onion in the bottom of your tart.
 
Grate a half-cup of any hard cheese: Cheddar or Swiss are good, or even Grano Padano.
 
Optional: 2 tbsp. of sliced black truffles or 1/2 cup sauted mushrooms.
 
In a measuring cup, break 4 eggs and beat them with a fork and 1tsp of salt and pepper, and 1 tsp of fresh thyme or ¼ tsp. of dry thyme. Add milk to make 2 cups of liquid in total. Pour the eggy mixture over the cheese. Top with thinly-sliced rounds of fresh tomatoes arranged nicely. Place the tart in a hot 400/220 oven for 15 minutes. Reduce heat and bake for 40 minutes at 300/180 until the eggs are set. Cool slightly.
 
This is nice baked in a removable bottom tart pan if you have one.
 
Serve with a green salad spiked with fresh basil.
 
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