Tomato Tart

• 1 (9-inch) pie shell, prebaked 5 minutes
• 4 large tomatoes, cored and cut into thick slices
• 1/2 tsp. each: salt and pepper
• 1 Tbsp. olive oil
• 2 cloves garlic, crushed
• 1 medium onion, finely chopped
• 1/2 c. Parmesan cheese, grated
• 2 eggs
• 1 c. milk
• 1/2 c. Monterey Jack cheese, grated
• 1/2 c. fresh basil, chopped
• 2 Tbsp. fresh parsley, chopped
• 1/2 c. green onions, chopped

1. Preheat oven to 375u0b0.
2. Put tomato slices on paper towels.
3. Pat slices to remove excess moisture.
4. Sprinkle with salt and pepper. In a small skillet, heat oil; saute garlic and onion until softened.
5. Cool.
6. Sprinkle 1/4 cup of the Parmesan cheese over crust.
7. Top with onion mixture and lay the tomato slices in a pretty pattern on top.

pie shell, tomatoes, salt, olive oil, garlic, onion, parmesan cheese, eggs, milk, cheese, fresh basil, fresh parsley, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082456 (may not work)