Tomato Tart  (or Pie)
We had so many tomatoes last summer!  I can only eat so many salads and make so much salsa and sauce.  This proved a wonderful diversion - so easy too.  Have it for breakfast or  pair it with a fresh green salad and a glass of Chardonnay for lunch.
This one in the photo looks extra fancy - no need for all that!
Use a gluten free pie crust to make this recipe   gluten free.
Ingredients
3 or 4 medium sized tomatoes
10-12 fresh whole basil leaves (no long stems)
2 cloves garlic, minced
1/2 cup thin sliced red onion
1/4 cup chopped olives (pitted)
1 and 1/2 cups grated cheese (I use Monterrey Jack, not Cheddar)
1/4 cup mayonnaise
1/4 cup plain, unsweetened Greek yogurt or thick yogurt
3 tablespoons Parmesan cheese
Pre-baked pie shell - If you use a gluten free one, then the recipe becomes gluten free.
Steps
  1. Pre-bake pie shell until lightly browned.  Set aside to cool.
  2. Peel (I don't unless skin is tough) and slice tomatoes in fairly thin round slices.  Layer slices in a colander and sprinkle with salt.  Leave for 10 minutes (this removes some of the juices and moisture.)  Pat dry with paper towel or clean dish cloth.
  3. In pie shell layer in order:   tomatoes, minced garlic and basil leaves, red onion and olives.
  4. In a small bowl, stir together: cheese, mayonnaise, and yogurt.  Spread on top of the pie mixture.   Sprinkle Parmesan on top.
  5. Bake in preheated 350 degrees F oven for about 30 minutes, until lightly browned and bubbly on top.  If pie crust is browning too much, place strips of aluminum foil on the crust only.
  6. Cool slightly before serving.