1 x 9 inch baked pie crust 1 c Chopped green onions
1 tb Grated parmesan cheese 1 c Mayo
4 x Large tomatoes, sliced 2 c Sharp cheddar, grated
1 x Salt and pepper, to taste. 1/2 c Grated parmesan cheese
1/2 ts Oregano 2 x Small tomatoes,slice thin
Drain sliced tomatoes on paper towels for 15 minutes. Sprinkle
bottom of crust with one tablespoon of parmesan cheese. Cover cheese
with two layers of tomatoes, using half the slices. Sprinkle with
salt and pepper, 1/4 teaspoon oregano and one half cup of onions.
Repeat layers.
In a small bowl combine mayo and cheddar cheese, spread over
layers. Top with remaining parmesan cheese. Arrange remaining small
tomato slices on top of tart. Bake at 350 for 50 minutes, serve at
room temp.
Yields
7 servings