This simple tart, a little like a quiche, is perfect as a first course or snack. Add a salad to the menu and it can star as the main dish.

　　

Ingredients

makes 12 first-course servings or 8 main-dish servings

　　Half recipe Flaky Pastry (page 37)

　　6 large plum (Roma) tomatoes, cut crosswise into 1/2-inch slices

　　1 teaspoon salt

　　2 tablespoons Dijon mustard

　　3 tablespoons chopped fresh basil, or 1 1/2 tablespoons dried

　　8 ounces fresh mozzarella, cut into 1/2-inch slices

　　2 eggs

　　1 cup heavy cream

　　Freshly ground black pepper

　　

Step 1

Roll out the pastry and fit it into the bottom and sides of an 11-inch tart pan with a removable bottom. Chill for 30 minutes.

　　

Step 2

Sprinkle the sliced tomatoes with 1/2 teaspoon of the salt and place them on paper towels to drain. Turn the tomatoes over and pat dry.

　　

Step 3

Position the oven racks so that they are evenly spaced, with one rack in the center of the oven. Preheat the oven to convection bake at 350°F. Spread the mustard on the bottom of the pastry shell and sprinkle with the basil. Distribute the tomato slices and mozzarella over the basil.

　　

Step 4

Mix the eggs and cream in a small bowl and season with the remaining 1/2 teaspoon salt and the pepper. Pour the mixture evenly over the tomatoes. Bake for 25 to 30 minutes, until the custard is set. Remove from the oven and cool on a wire rack.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.