Fresh tomato tart

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This is one of my favourite end summer recipes. The markets are full of ripe flavorful tomatoes, and no one is in the mood for anything too heavy.

Serve this lightened up quiche with a green salad spiked with basil and peppery arugula

 

This tart, a type of quiche, bursts with flavour. While this is not a diet recipe, it is a lightened version of quiche. The cream has been replaced with 2 percent, or skim, milk and there is only 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 spoonful’s of black truffles in oil for more decadent treat or some sautéed mushrooms. 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!

 

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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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