FRESH TOMATO TART
6 to 8 servings
In a small bowl, combine cheese and flour, mixing well; set aside.
a small heavy skillet, sauté onion in butter for about 2 minutes, or until crisp-tender,
but not browned.
Prepare piecrust for baking according to favorite recipe or package directions and fit into a 9-inch pie plate; flute edge of crust to form a standing ridge; fill crust with a sheet of aluminum foil and dried beans or rice. Partially bake crust in a preheated moderate oven (350 degrees F.) for 7 minutes. Remove foil and beans or rice and allow crust to cool slightly.
Turn cheese-flour mixture into partially-baked crust. Top with basil and oregano, mixing into cheese slightly. Spread onion mixture in a circle on top of cheese in center of tart. Arrange tomato wedges or slices over cheese, slightly overlapping, in a circular design around outer edge of tart. Sprinkle salt and pepper over tomato wedges.
Increase oven temperature 375 degrees F.; bake tart for 25 to 30 minutes, or until tomatoes are tender and cheese is melted. Serve warm or at room temperature.
Note: If more cheese filling is desired, increase amount of cheese to 3 cups and flour to 3 tablespoons. If using smoked Gruyere or Gouda cheese, omit basil and oregano; sprinkle cheese in pie shell lightly with nutmeg to taste.
Note: May omit butter; liberally coat skillet with non-caloric vegetable cooking spray.
Variation: Use 2 cups crumbled feta or feta with basil and tomatoes or garlic and herbs or other goat cheese in place of previously listed cheeses.
May sprinkle top of tart with additional cheese or grated Parmesan or Romano, if desired, about 8 minutes before end of baking time. Continue to bake until cheese is melted.