Roasted Tomato Tart

Six medium tomatoes sliced, cut slices into halves and quarters. Place slices in a colander and sprinkle with a 11/2 t of kosher salt. Allow tomatoes to drain for an hour or longer.
3 large sprigs of basil (15-20 leaves) chopped
leaves from 4-5” stems of oregano chopped
6 cloves of minced garlic

Preheat the oven to 400

Drizzle a little olive oil onto the bottom of a 9” pie pan. Spread about a third of the sliced drained tomatoes into the pie pan. Layer the tomatoes with basil, garlic, oregano, and Parmesan, drizzle with just a little more olive oil. Repeat for 2 more layers. Bake 400 for 1 hour. Tomatoes should be bubbling. Set aside

For the crust:

1 single pie crust store bought or homemade, rolled to fit an 8” tart pan or 4 x 14 oblong tart pan. Line the pan with parchment paper. Fit in the crust and using a fork, poke holes into the bottom of the crust. Chill for at least an hour before baking.

Preheat the oven to 400 Bake the crust until lightly golden. Remove to cool.

Assemble:

Sprinkle the crust with 1/2-3/4 c shredded mozzarella cheese. Top with roasted tomatoes sprinkle a little additional cheese over the top as desired. Bake for 10-15 minutes until the cheese is melted.

Cut into wedges or slices as desired. Serve hot or at room temperature, best served within a few hours of baking.

Recipe and photo provided by Jenn Borealo, Culinary Specialist at Alstede Farms