Quick Cherry Tomato And Cilantro Tart

• 1 package dough refrigerated crescent
• 1 pint cherry tomatoes cut in half
• 2 tablespoons extra-virgin olive oil
• coarse sea salt
• 1/2 cup fresh cilantro chopped
• 2 large eggs
• 1/2 cup whole milk
• 1 cup shredded Monterey Jack cheese

1. Pre heat oven to 375 degrees
2. Arrange the 8 crescent triangles in the 10 inch tart pan or pie pan with long points toward the center so that the sides and bottom of pan are covered (this may entail some stretching or rolling out of dough). Bake the crust until nicely browned about 10 minutes.
3. Remove the tart pan from the oven; leave oven on. Press down the crust with the back of a spoon to flatten it. Arrange tomatoes cut side up on the bottom of crust. Drizzle tomatoes with oil, sprinkle with salt and scatter basil or other fresh herbs over top.
4. In a small bowl, whisk eggs, milk and cheese. Pour egg mixture over the tomatoes.
5. Bake the tart until the custard is a deep golden brown for 20 minutes.
6. Cool for 5 minutes on wire rack and serve.

crescent, tomatoes, extravirgin olive oil, salt, fresh cilantro, eggs, milk, shredded monterey jack cheese

Taken from www.yummly.com/recipe/Quick-Cherry-Tomato-and-Cilantro-Tart-1668740 (may not work)