Summertime Tomato Tart

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3 or 4 ripe tomatoes, sliced in thick slices (optional: cherry tomatoes to fill gaps)

2 Tbsp fresh basil, chopped (reserve a little for the top)

1 Tbsp fresh chives, chopped

1 cup mayonnaise

1 egg

1/3 cup sharp cheddar cheese, grated (plus a little more for sprinkling on top)

1/3 cup Monterey Jack cheese, grated

¼ cup Parmesan cheese, grated

1/2 tsp garlic salt

½ tsp salt

½ tsp pepper

1 unbaked piecrust 


Preheat oven to 375 degrees.

In a large mixing bowl, combine basil, chives, mayonnaise, egg, cheeses, salt, and pepper.

Put piecrust in a pie pan.

Fill crust with filling, and top with tomatoes. Sprinkle with additional basil and cheddar.

Bake for 35 to 40 minutes.

Cool at least 20 minutes before serving.

© Deer One Publishing 2021