Summer Roasted Tomato Tart

• 1 head of garlic, roasted and cooled
• 1 Ready made pie crust
• 6 ounces Gruyere cheese, grated
• 1 1/2 pounds firm, ripe tomatoes (about 4-5 medium) cored and sliced
• 1/8 teaspoon nutmeg
• 1/2 teaspoon dried thyme leaves
• 2 tablespoons olive oil
• salt and pepper
• fresh basil, sliced into chiffonade

1. Preheat oven to 400 degrees.
2. Lightly spray a tart pan with a removable bottom.
3. Press pie crust into the tart pan, and up the sides.
4. Squeeze garlic out of the skins, and mash with a fork.
5. Spread garlic over the pie crust.
6. Sprinkle grated cheese over the pie crust and garlic.
7. Sprinkle nutmeg and thyme over the cheese.
8. Arrange tomato slices over the cheese in an overlapping pattern. Season with salt and pepper and drizzle with olive oil.
9. Bake 45-55 minutes, or until crust is golden and tomatoes are soft, but still retain their shape.
10. Immediately after removing from the oven, sprinkle basil over the tart.
11. Let cool completely, to room temperature, before slicing and serving.

garlic, made pie crust, gruyere cheese, firm, nutmeg, thyme, olive oil, salt, fresh basil

Taken from food52.com/recipes/23342-summer-roasted-tomato-tart (may not work)