The social network that celebrates Latin food
Makes 8 servings
1 store-bought pie crust
1 tablespoon olive oil
1 cup finely chopped onion
1 teaspoon minced garlic
½ teaspoon fresh oregano
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
4 large tomatoes, sliced
½ cup flour
1 teaspoon salt [divided use]
1 cup light cream
pinch of nutmeg
white pepper [optional]
Preheat the oven to 375ºF. Place the pie dough in a 9-inch pie plate.
Heat the olive oil in a skillet, and then add the onion, garlic and oregano. Sauté for 2 to 3 minutes. Spoon the mixture over the crust, and then sprinkle the cheeses over top.
Mix the flour with ½ teaspoon salt, and dredge the tomatoes in the flour mixture. Place the tomatoes over the cheese. Lightly beat the eggs together with the cream and the remaining ingredients (including the other ½ teaspoon of salt), and then pour the mixture over the tomatoes.
Bake the tart for 30 to 35 minutes. Serve hot or at room temperature.
Recipe and photo courtesy of Cielito Rosado
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