Recipe - Garlicky Tomato Tart

1 Pie crust
4 Eggs; at room temperature
1 tablespoon Olive oil
4 lg Garlic cloves; minced
4 md Tomatoes; peeled and seeded
1 tablespoon Tomato paste
One fourth teaspoon Dried thyme
1 tablespoon Fresh basil; chopped
2/3 cup Lowfat 1% milk
One fourth pound Gruyere cheese
One fourth cup Parmesan cheese; grated
2 lg Tomatoes; cut or sliced up 1/4" thick

Preheat the oven to 350#161#F. Brush the bottom of the crust with some of
the beaten egg, and prebake the crust for 5 minutes.

Heat the olive oil in a heavybottomed saucepan or nonstick skillet over
low heat. Add the garlic and cook, stirring, for 30 seconds to a minute,
until fragrant and beginning to color. Add the chopped tomatoes, tomato
paste, and salt and cook over mediumlow heat, stirring, until you have a
fairly thick paste, about 20 minutes. Stir in the thyme, basil and pepper
and adjust the seasonings. Remove from the heat.

Beat together the milk and remaining eggs. Stir in the tomato mixture and
cheeses.

Line the bottom of the partially baked piecrust with the cut or sliced up tomatoes.
Pour in the tomato mixture. Bake for 45 minutes or until a knife inserted
in the middle comes out clean. Let sit for 15 to 20 minutes before serving.
Posted to MCRecipe Digest V1 #200

Date: Mon, 12 Aug 1996 23:13:49 0400

From: ADAMSFMLE@aol.com
NOTES : The piecrust of your choice can be used: Greek piecrust or yeasted
olive oil pastry from the Index, or traditional savory tart dough.