Penelope's Recipe Box

With just pie crust, cheese and tomatoes, plus a little basil for garnish, it’s easy to have the last word with this pie: “More!” (please).

Tomato Tart

The Zen Master’s Pie Crust for a single crust pie

Tomato Tart Filling

1. 2 tbs olive oil
2. ¾ cup Italian Fontina cheese (3 oz)
3. 1 ½ lbs firm, ripe tomatoes, sliced ¼ inch thick
4. coarse salt and freshly ground pepper
5. 12 fresh basil leaves

Preheat oven to 425°

Sprinkle the bottom of the chilled pie shell with ¼ cup of the cheese

Arrange the tomato slices in an overlapping circular pattern on top of the cheese, working from the outer edge toward the center

Season with salt and pepper

Sprinkle with remaining ½ cup cheese

Drizzle with the olive oil

Bake 45-55 minutes, until the tomatoes are soft, but still retain their shape

Cool for 20 minutes

Thinly slice basil leaves lengthwise

Sprinkle tart with basil leaves, and serve warm