Summer Tomato Tart

Every Summer my husband and I plant our garden and we always grow fresh tomatoes. When there is an abundance of crop I try to shake things up a bit and this is one recipe that is so delicious everyone will be asking you "How did you make this tart?"

4 Eggs

1 Medium sweet white onion

20 Small tomatoes

1 Pie crust

1/2 Cup of Heavy cream

2 Tbps Olive Oil

2 Cloves of garlic

1Tsp dried Oregano

1Tsp driep Parsley

1 1/2 Tsp Salt

1 Tsp Pepper

1/3 Cup of crumbled Blue Cheese or Shredded Asiago

Follow instructions on the packaged shell for thawing and unrolling.

Press shell into the tart plate.

Chill until ready for use.

Cut tomatoes in half lengthwise.

Using a spoon scoop out the seeds leaving as much of the flesh as possible.

Toss seeds.

Add the spices and 1 tbps Olive Oil with tomatoes into a bowl.

Mix well.

Set aside to marinate.

In mixing bowl add 4 cracked eggs.

Add Heavy cream.

Wisk eggs and cream until thouroghly combined.

Set aside.

Slice Onion finely and add to large sautee pan with 1Tbps of Olive Oil.

Mince garlic and add to onions.

Sautee onions and garlic on med-low heat until soft and translucent. Aprox 7 minutes.

Pour egg mixture into prepared tart shell.

Evenly distribute cooked onion mixture on top of eggs.

If you are using Blue Cheese add crumbled cheese on top of onions.

Arragnge marinated tomato halfs in circular pattern starting with the outer ring working your way inwards towards the center ring.

If you are using Asiago Cheese add finely shredded cheese to the top of tomatoes and shell edges.

Place Tart in center rack of oven and bake at 350 degrees for 25-30 minutes.

Cool Tart for 10-15 minutes before slicing.

Eat and Enjoy!