Farmers Market Tomato Tarts

  • 1 large frozen pie/tart shell or 6 frozen small tart shells
  • 6 farm-fresh eggs
  • 1 cup of egg whites
  • 2-3 tablespoons fresh basil, roughly chopped
  • 1 pound grape sized tomatoes or large tomatoes, chopped
  • 2 cups Parmesan cheese, grated
  • 4-6 ounces good quality cured meat like Parma ham,
    roughly chopped
  • 2 tablespoons of half & half
  • 1 teaspoon of garlic salt
  • Fresh ground pepper
  • Good quality olive oil
  • 1 teaspoon of kosher salt
  1. Heat the oven to 350 F. Meanwhile, whisk together eggs, egg whites, half & half, fresh pepper and garlic salt and set aside.
  2. Toss tomatoes with 1-2 tablespoons of olive oil, chopped basil, kosher salt and pepper and roast in oven for about 15 minutes until the skins of the tomatoes burst slightly. Cool off and set aside.
  3. Prepare tarts by sprinkling the chopped cured meat, roasted tomatoes and cheese on the bottom of the tart. Pour in egg mixture into tart almost to the top of the shell. Cook in oven for 20-25 minutes, checking often to ensure the tart shell doesn’t burn. Cook until the egg mixture is set. Cool and serve.