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Camellia’s Spring Tomato Tart

Using cherry tomatoes, this Spring version of the classic southern favorite, Tomato Pie, is light refreshing and delicious. Served with a mixed green salad and crumbled bacon for a luncheon or as a side for Spring and Easter Dinners, Camellia’s Spring Tomato Tart is a beautiful addition. 
Course: Main Course, Side Dish

Ingredients

  • 1 9 inch Prepared Pie Crust Rolled, not in pie crust pan.
  • 1 Pint Cherry Tomatoes Halved-Mixed colors preferably
  • 4 Ounces Gouda Cheese Freshly grated, may use Swiss
  • 4 Ounces Sharp Cheddar Cheese Finely grated
  • 2 Ounces Parmesan Cheese Grated
  • 1 1/2 Cups Green Onions Tops Chopped
  • 3/4 Cup Mayonnaise
  • 1/4 Cup Sour Cream
  • 2 Ounces Cream Cheese Room temperature
  • 1-2 Teaspoons Chopped Garlic
  • 1 Tablespoon Prepared Pesto
  • 1-2 Teaspoons Dry Basil Crumbled
  • 1-2 Teaspoons Red Pepper Flakes
  • 1-2 Teaspoons Cracked Black Pepper To taste

Instructions

  • Preheat oven to 400 degrees. Unroll prepared pie crust in a lightly buttered springform pan. * the pie crust should come up the sides about an inch or less. With a fork prick bottom of crust. Bake 15-16 minutes or until lightly browned. While crust is baking, combine grated Gouda, cheddar and Parmesan cheeses. Sprinkle a teaspoon of red pepper flakes and 1/4 cup of green onion tops over cheeses and toss to combine. Place on warm crust and allow to sit until filling is ready. *Do not put filling on cheeses and warm pie crust. Mix mayonnaise, sour cream, softened cream cheese, chopped garlic  and pesto until combined; mix in more red pepper flakes, 1/2 of remaining green onion tops, dry basil and cracked black pepper. * Salt is not added until Tomato Tart is served. Complete melting cheeses in tart Shell by returning to 400 degree oven for 3-5 minutes. Remove from oven. Allow to cool slightly. Smooth Filling over melted cheese while still in springform pan. Carefully remove filled tart and top generously with halved cherry tomatoes, * Discard an juices from tomatoes before topping tart.Top tart with additional green onion tops, a sprinkling of dried basil and cracked black pepper.  Cut in wedges with serrated knife.  Serves 4-6 generously. 

Notes

We found - a 10 inch springform pan is the best and easiest to use for this tomato tart. The tart shell may be baked in a shallow 9” baking pan, however, this tart does not lend itself to a deep dish pie.