Tomato Tarte

A great vegetarian main dish from Ruth Marie Lyons. Serves 4-6, depending on side dishes and appetites.

 

 1 pre-made pie crust  (9 inch) -- (RM uses Pillsbury)

 4- 5 medium to large ripe tomatoes  (Vine-ripened best)

 2 cups  Jarlsberg cheese -- grated (or Swiss or your choice)

 1/2-3/4 cup  real mayonnaise (use lesser amt. generally)

 Salt and pepper -- to taste

 Herbs -- (Basil, oregano, parsley, tarragon, depending on availability)

Heat oven to 375 degrees. Pre-bake crust for 5-7 minutes to help keep it from absorbing too much juice.

Thickly slice tomatoes. Quarter each slice. Place slices on paper towels to absorb some of the juice. Layer the tomatoes and your choice of herbs in the pre-baked crust. Sprinkle on a bit of salt and pepper. Mix the grated cheese and the mayo together, then spread on top of the tomatoes, covering them all. (Easiest to use your fingers.)

Bake at 375 degrees for 30 to 40 minutes until cheese is golden brown. Let sit 5 minutes before cutting.