Tomato Tart

Truth be told, I’m a happy camper with a plate of sliced Jersey tomatoes with a chiffonade of basil, although a little marinated mozzarella can be a nice addition. If I’m feeling fancy, like I did over the weekend – tomatoes baked in a cream cheese crust with eggs, cheddar cheese, and herbs is fab!

For the crust:

• 1 cup flour
• 2 oz. cream cheese
• 1/4 teaspoon salt
• 5 tablespoons cold butter
• 1 to 2 tablespoons ice water

Filling:

• 3 large eggs, beaten
• 3/4 cups milk
• 1/2 cup shredded cheddar cheese
• 1/4 teaspoon dried oregano
• 1 tablespoons fresh basil, sliced thin
• 1/4 teaspoon salt
• 2 medium tomatoes in 1/4″ slices

1. Put the flour in a large, along with the cream cheese and salt. Using a fork, mixing ingredients together until crumbly.
2. Cut the butter into pieces, and cut into the flour mixture, leaving some visible pieces.
3. Add ice water and work it through. Squeeze the dough, to see if it holds together. If not, add another tablespoon of ice water.
4. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
5. Roll dough out into a 12″ diameter, gently ease it into a 9″ tart pan. Trim the pastry off from the edge of the pan. Prick the bottom with a fork. Blind bake the shell in a 375º oven for 15 to 20 minutes.
6. Meanwhile, whisk the eggs, milk, cheese, herbs, and salt. Pour into shell and top with tomatoes. Bake in a 425º oven for 15 minutes, reduce oven temperature to 350º and bake for another 10 to 15 minutes until the custard is set. Serve warm.