The most essential part of this recipe is to pre-cook the pie shell and to salt and dry the tomatoes on paper towels!!
- 3 Heirloom Tomatoes, Sliced 1/4 " thick
- 1 TB. Kosher salt
- 2 TB. Olive Oil
- 1 Garlic clove, minced
- 1/2 C. Gruyere cheese, shredded
- 1/2 C. Pecorino, shredded
- 1/2 C. Fresh basil, shredded
- 1 Pre-Baked Tart Shell (store bought fine, I won't tell!)
Preheat oven to 375. Spread sliced tomatoes out on paper towels and sprinkle with kosher salt. Let sit for 20 minutes and then blot tops with fresh paper towels.
Mix olive oil and garlic together in a small bowl. Mix cheeses together in another bowl and then spread in bottom of tart. Layer tomatoes in lovely concentric circles and then drizzle with the olive oil/garlic mixture.
Bake tart for 25-30 minutes until it looks "really good," cheese is bubbly and tomatoes are oozy. Let the pie rest for 5-10 minutes to gather itself together, and sprinkle with fresh basil before serving.