Tomato Tart
edie
ingredients
- 1 unbaked pie shell in tart pan
- Filling:
- 6 Tb. olive oil
- 1 large onion, halved and slivered
- 2 each yellow & red bell peppers, thinly sliced
- 1 tsp. dried thyme & rosemary
- Salt & pepper to taste
- 1/2 cup slivered fresh basil leaves
- 1/4 cup chopped parsley
- 4 cloves garlic, minced
- Topping:
- 1 cup grated fresh mozzarella or Fontina cheese
- 1/2 cup ricotta (try goat cheese)
- 8 oz. cream cheese
- 2 to 3 tomatoes, sliced thin & press dry
- 1/4 tsp. pepper
- 1 tsp. thyme
- 1 Tb. chopped flat-leaf parsley
- 1 Tb. olive oil
directions
- 1
Filling: Heat the oil in pan over medium-low heat. Add the onions, peppers, thyme, rosemary, salt and pepper. Cook, uncovered, stirring frequently, until the vegetables are soft and the mixture resembles marmalade, about 45 minutes. Add the basil, parsley and garlic and cook, stirring, 5 minutes. Drain the vegetable well.
- 2
Spread cheeses over bottom of tart. Then spread vegetables. Arrange tomatoes & sprinkle with seasonings & spices. Drizzle with oil. Bake for 40 minutes at 375’.
Source: Living Magazine
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