Roasted Tomato and Cheese Tart

by becky
Created
From the cookbook Good housekeeping cookbook

Ingredients

  • Pastry for 11-inch Tart (see page 487)
  • 8 medium plum tomatoes (about 1½ pounds)
  • ½ teaspoon coarsely ground black pepper
  • Salt
  • 8 large eggs
  • 3 cups milk
  • 1 package (4 to 5 ounces) soft spreadable cheese with garlic and herbs, softened
  • ½ cup chopped fresh basil

Directions

  1. Prepare Pastry for 11-inch Tart. Meanwhile, preheat oven to 450°F. Grease 15½" by 10½" jelly-roll pan. Cut each plum tomato crosswise into ½-inch-thick slices. Arrange slices in 1 layer in jelly-roll pan; sprinkle with pepper and ½ teaspoon salt. Bake 30 minutes, or until tomatoes are lightly browned. Remove from oven; turn oven control to 375°F.
  2. On lightly floured surface, with floured rolling pin, roll dough into square 2 inches larger all around than inverted 8" by 8" square glass baking dish. Gently ease dough into baking dish, allowing dough to hang over edges. Fold overhang under to form stand-up edge; make fluted edge (see page 488). Refrigerate while preparing filling.
  3. In large bowl, with wire whisk or fork, mix eggs, milk, cheese, and ¼ teaspoon salt until blended. Reserve 1 tablespoon chopped basil for topping; stir remaining basil into egg mixture. Pour egg mixture into tart shell. With pancake turner, carefully remove tomatoes from jelly-roll pan; arrange tomatoes over egg mixture. Sprinkle tart with reserved basil. Bake tart 40 to 45 minutes, until knife inserted in center comes out clean. Serve hot, or cool completely on wire rack and reheat to serve later.