Oven-Roasted Tomato Tart

THIS LOOKS AS BEAUTIFUL AS IT TASTES!

I recently made this for my daughter Randi and her husband, Dan.  It was the second time I made it for them.  Randi informed me that Dan decided this currently is his favorite dish that I make.  This tomato tart is wonderful for a light summer supper .  I like to serve it with salad and corn on the cob.

• 1 frozen, unbaked pie shell (I use Oronique deep dish, if I can find it)
• 5 tablespoons olive oil (I prefer light)
• 6 medium beefsteak tomatoes or large Roma tomatoes, cut into chunks (Cut each tomato into about  fourths)  
• 3 garlic cloves, thinly sliced
• 2 tablespoons fresh thyme leaves, divided
• 1 1/2 cups of grated mozzarella cheese (If you like you can use 1 cup of mozzarella and 1/2 cup of goat cheese)
• 2 large or extra large eggs
• 1/3 cup whipping cream
• 1-2 tablespoons freshly grated Parmesan or Romano cheese

Preheat oven to 375 degrees.  Prick frozen, unbaked pie shell on sides and bottom.  Bake for about 7 minutes.  Set aside.

Raise oven temperature to 400 degrees.  Line half sheet pan with foil. Sprinkle 1 tablespoon of oil on pan.  Place tomato pieces cut side up on baking sheet.  Sprinkle lightly with kosher salt, then some freshly ground pepper, the slivered garlic, and 1 tablespoon of fresh thyme leaves.  Drizzle the remaining 4 tablespoons of oil over the tomatoes.  Toss to coat with the oil.  Bake about 1 hour until the tomatoes begin to shrink, look slightly dried, but still are soft. (If you have the time, you can do this at 300 degrees, but it will take about 2 hours.)  Set aside.

While tomatoes are roasting, prepare filling.  In a medium bowl, mix the cheese, the remaining 1 tablespoon fresh thyme leaves, a little salt, some freshly ground pepper, the 2 eggs, and the cream.  Stir until well blended.  Spread cheese filling into prepared crust.  Arrange roasted tomatoes over filling.  Sprinkle Parmesan or Romano cheese over top.  Bake until filling is puffed and set, about 35-40 minutes.  Cool 5 minutes.  Serve.

Optional:  You can add about 1/3 cup oil cured, pitted black olives and place them between the tomatoes before you bake the tart.  (It’s nice for a change, but I actually like the taste of the tart better using only tomatoes, especially in the summer when the tomatoes are so beautiful.)