Tomato Tart

Last Monday at the monthly bridge luncheon, Mary Lee served her luscious Tomato Tart with her original toasted coconut-laced Ambrosia Salad. Here's the tart recipe:

Tomato Tart
1 pie crust, baked*

2 large ripe tomatoes, sliced

1 cup Kalamata olives, chopped

1/2 cup Monteray Jack cheese, shredded

1 cup Cheddar cheese, shredded

2 large eggs, slightly beaten

1 cup half -n- half cream **

2 tblsp. parsley, chopped

Bake pie shell according to package directions. Sprinkle green onions, olives and Jack cheese in baked pie shell. Top with tomatoes. Whisk together eggs, Cheddar cheese, and half 'n' half. Pour over vegetables. Bake at 375-degrees for 30 minutes. Let stand 30 minutes and sprinkle with parsley.

* I use Pillsbury pie crusts in the red box from the refrigerated section of the grocery store.

** I use Land o' Lakes fat-free half 'n' half.

Note: I have added other herbs: rosemary, basil, thyme, and also used other cheeses. All turned out great. M.Lee