Ingredients
1 Shortcrust pastry
3 - 4 tomatoes
3/4 C Gruyere cheese, grated
1/3 C cream
1 T fresh herbs: chopped fresh parsley, chives, thyme, rosemary (what you have on hand)
1 Shortcrust pastry
3 - 4 tomatoes
3/4 C Gruyere cheese, grated
1/3 C cream
1 T fresh herbs: chopped fresh parsley, chives, thyme, rosemary (what you have on hand)
Slice the tomatoes about 1/4" thick. Sprinkle salt all over the slices and set aside to drain. Mix 1/2 cup of cheese with the cream. Spread on the bottom of the tart shell. Layer the tomatoes, intermingling a sprinkling of herbs over each layer. Top the last layer with the remaining cheese. Bake at 175 for about 30 minutes until the top is bubbling and the cheese is beginning to brown. Allow the tart to sit at least 15 minutes before slicing to serve.
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