3 eggs
1 cup heavy cream
1 cup half-and-half
½ tsp. freshly ground black pepper
3 tomatoes, cut into ½” thick slices and de-seeded (or use tomato confit)
2 roasted red peppers, peeled and cut into ½” wide strips
2 T grated Parmesan cheese
2 T grated Gruyere cheese
Fresh thyme, de-stemmed
½ t. salt

½ recipe pate brisee or flaky pie dough, chilled (see Breads category)

You will also need:
Floured work surface
9” tart pan with 1” sides
Aluminum foil or parchment paper
Pastry weights or dried beans
Baking sheet

Preheat the oven to 425oF (218oC).

On a lightly floured work surface, roll out the dough into a 1/4” thick round. Carefully transfer it to the tart pan. Line the pastry shell with foil or parchment paper and add the pastry weights or dried beans on top. Bake for about 12-15 minutes, until set. Remove it from the oven and remove the weights and paper or foil. Prick the bottom if any bubbles are visible and return to the oven until firm and browned, about 5 minutes longer. Remove from the oven, place on a baking sheet and let cool before filling.

Reduce the oven to 375oF (190oC).

In a bowl, combine the eggs, cream, half-and-half, salt and pepper and mix well. Pour the egg mixture into the baked pie crust. Top with the sliced tomatoes, then arrange the red peppers, pinwheel fashion, on top. Sprinkle evenly with the thyme, Parmesan and Gruyere cheeses.

Carefully transfer the baking sheet to the oven and bake the tart until the top is puffed and lightly golden and a knife inserted into the center comes out clean – about 25-30 minutes.

Transfer to a rack and let stand for at least 15 minutes before cutting.

Makes 8 servings.

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