Dinner Tonight at the CLL

Cheese and Tomato Tart Recipe
(Courtesy of CLL Cooking Instructor, Jill Yeomans)
Serves 6-8
Level: easy 
Prep time: 20 minutes 

Needed: Shallow fluted ceramic quiche or 9-inch metal tart pan.

INGREDIENTS:

For the crust: 

• 1 package Pâte Brisée (puff pastry), defrosted 

• 1 Tablespoon Dijon mustard

For the filling: 

• 3 large eggs 

• 3 finely diced shallots 

• 3 gratings of fresh nutmeg 

• 6 drops Tabasco or Siracha Sauce

• 1 teaspoon Herbs de Provence 

• 2 medium tomatoes, sliced 1/4 inch thick 

• 1-1/2 cup whole milk or half-and-half 

• 1-1/2 cup grated Swiss cheese or Gruyère

• 1 cup grated extra sharp cheddar 

• Salt & freshly ground pepper
  
  

PREPARATION:

1. Preheat oven to 400 degrees.
2. Fit Pâte Brisée into tart or quiche pan, squeezing the seams together. Flute the top by pinching, trim with small knife. Pastry must be chilled for at least 20 minutes, and can be covered and chilled for up to 3 days.
3. Using a pastry brush, brush 1 T Dijon mustard on the interior of the pastry.
4. Whisk eggs and milk together, add herbs, shallots and cheeses.
5. Pour mixture into tart pan, place sliced tomatoes on top.
6. Bake on a sheet pan for 20 minutes or until top looks browned. May be served warm, or at room temperature.

Enjoy!