09 September 2013
Heirloom Tomato Tart
Summertime means tomatoes, and lots of them. Here is one of my new favorite ways to eat them. This would make an excellent brunch dish.
Ingredients:
1 baked tart or pie shell
3-4 medium/large heirloom tomatoes
1/2 c pesto
1 large onion, thinly sliced
2 T olive oil
1/2 c Parmesan, grated
1 T chopped green onions for garnish
Salt and pepper
Preheat oven to 400 degrees F. Slice tomatoes in 1/4 inch slices, and allow to drain in a colander for 20 minutes, tossing occasionally. Cook onions over medium heat in 1 T of olive oil until soft and golden brown. Spread pesto over baked tart/pie shell, top with cooked onions, and then arrange tomato slices on top. Sprinkle with Parmesan. Drizzle lightly with 1 T olive oil, and salt and paper to taste.
Bake for 15-20 minutes until cheese is melted and bubbly. Allow to rest for 10 minutes before serving. Garnish with green onions. Can be served hot or room temperature.
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