Cheese & Tomato Tart

1. 1

   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.

2. 2

   Spread Swiss cheese evenly in tart shell.

3. 3

   Place tomatoes in overlapping concentric circles to cover cheese.

4. 4

   Season with black pepper, scattered basil and scallions on top.

5. 5

   Sprinkle with parmesan cheese and bread crumbs; dot with the 1T of butter, cut into bits.

6. 6

   Bake in preheated 325oF oven for 30 min. May be served hot, cold or warm

7. 7

   This was one of my seasonal favorites as a child. I don't own a removable bottom tortiere, and so I have made it in a regular pre-baked pie shell. Not nearly as impressive, but still incredibly yummy!

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