Roasted Tomato & Swiss Tart
We like the recipe as it is an interesting combination of cheeses. We serve this at breakfast with scrambled eggs but it would make a wonderful lunch or light supper with a salad. It is a guest and staff favorite at the Hawthorn Inn.
– Lisa and Ted, Hawthorn Inn
1) Preheat the oven to 375°
2) Place the tomato halves on a baking sheet, sprinkle on the olive oil, salt, and pepper. Place on top rack in 375° oven to roast.
3) Meanwhile, place the pie dough in a 9-inch pie pan. Place a piece of tin foil flat over the pie dough. Fill the tinfoil with pie weights. Pie weights are used to keep a pie crust from bubbling and shrinking away from the edge of the pie. We use dried lima beans as pie weights.
4) Place the pie pan in the 375° oven on lower rack. Bake for 10 minutes.
5) After 10 minutes, take the pie pan out of the oven. Empty out the pie weights. Take the tin foil off. Return the pie pan to the 375° oven. Bake for an additional 5 minutes and remove.
6) Turn oven down to 350° and bake tomatoes until done. Timing varies on size of tomato and personal preference.
7) Mix the ricotta, garlic, and grated Parmesan together until well blended. Add to the baked pie crust. Top with the shredded Parmesan and Swiss cheese. Top with the roasted tomato halves.
8) Return to 350° oven and bake until puffy and lightly browned, about 25 minutes. Let sit 20 minutes before slicing. The tart needs time to cool some so that it is easier cut neatly and to serve.