Ingredients
A fully baked 9" tart shell made in a removable bottom tortière
5 firm medium tomatoes, sliced ½" thick
1T salt
¼ lb Swiss, coarsely grated (I prefer Jarlsburg)
Freshly ground black pepper
2T fresh chopped basil (1 T dried - but not nearly as good)
5 chopped scallions
2T grated parmesan cheese
2T dry bread crumbs
1T butter
Preparation
Place tomatoes on a wire cake rack & sprinkle both sides of tomatoes with salt. Place over a large shallow pan (or sink), and set aside for about 30 minutes; pat dry on paper towels. Spread Swiss cheese evenly in tart shell. Place tomatoes in overlapping concentric circles to cover cheese. Season with black pepper, scattered basil and scallions on top. Sprinkle with parmesan cheese and bread crumbs; dot with the 1T of butter, cut into bits. Bake in preheated 325oF oven for 30 min. May be served hot, cold or warm
This was one of my seasonal favorites as a child. I don’t own a removable bottom tortière, and so I have made it in a regular pre-baked pie shell. Not nearly as impressive, but still incredibly yummy!
