Source: Stop and Smell the Rosemary

Tomato Tart
A delicius treat!
Serves: 6-8
Prep Time: 15 minutes
Cook Time: 15 minutes


1 10-inch pastry shell, unbaked
1 pinch ground nutmeg
1 1/2 pounds Roma tomatoes, thinly sliced
1 rib celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 red onion, medium, coarsely chopped
1 clove garlic, minced
1/4 cup Italian parsley, coarsely chopped, firmly packed
2 tablespoons olive oil
2 tablespoons unsalted butter, melted
freshly ground pepper
1 tablespoon fresh basil, minced
4 large eggs, lightly beaten
2 ounces Grated Parmesan cheese
1 tomato, large, seeded and thinly sliced
basil leaves, fresh
Grated Parmesan cheese, fresh

Place pie crust into tart pan. Dust with nutmeg and prick bottom with a fork. Place aluminum foil with pie weights or dried beans over pastry. Chill 30 minutes. Preheat oven to 425 degrees. Bake 10 to 15 minutes. Remove foil and weights. Continue cookng until crust is golden and dry in the center, about 5 minutes. Remove from oven and cool at least 15 minutes.
Place tomatoes, celery, carrot, onion, garlic, and parsley in a large skillet. Drizzle olive oil over top. Cover and cook over medium-low heat one hour, stirring occasionally. Transfer mixture to a food processor. Process until finely chopped. Add butter. Process to combine. Season with salt and pepper. Transfer tomato mixture to a medium saucepan. Cook over medium heat until thickened, about 15 minutes. Transfer to a bowl and stir in basil. Set aside and allow to cool completely.
Preheat oven to 350 degrees. Add eggs and Parmesan to cooled tomato mixture. Pour tomato mixture into pie crust. Arrange tomato slices over filling. Bake 20 minutes, or until golden brown and filling is firm in the center. Cool 12 to 15 minutes before slicing. Garnish with basil and Parmesan.