...a harvesting I will go

The garden often provides me with inspiration this time of year. The combination of heat and plentiful rain make for an excellent tomato crop and happy herbs here in the East. What goes well with tomatoes? Thyme! I decided to make a Savory Cheese and Tomato Tart.

Here is the recipe! I recommend using garden or Farmer's Market tomatoes because the freshest tomatoes become super sweet in the oven! I used thyme but most any herb will be delicious. If you decide to try the recipe with rosemary, I recommend using 1-2 teaspoons instead of a tablespoon. The same goes for sage. Enjoy!

Mary’s Kitchen Savory Cheese and Tomato Tart
1 9-inch Pie Crust (homemade or storebought)
Filling
@2 Pounds tomatoes, sliced 1/4-inch thick and seeded
2 Cups (8 ounces) sharp cheddar cheese, grated
1 Tablespoon chopped fresh herb (thyme, chive, dill)
1 Tablespoon apple cider vinegar
1/4 Cup feta cheese
1/3 Cup mayonnaise
1 1/2 Teaspoons sugar
3/4 Teaspoon salt (or to taste)
1/2 Teaspoon black pepper (or to taste)
1/2 Tablespoon cornmeal
Lay sliced tomatoes in a single layer on 2 layers of towels on a sheet pan, then cover with more towels. Drain 10-15 minutes.
Preheat the oven to 425 degrees.
To make the filling:
In a large bowl, combine the cheddar and feta cheeses. Remove 1/4 cup of the mixture and set it aside. Add all the remaining filling ingredients except the cornmeal to the cheese mixture and stir to combine ingredients.
To Assemble:
Roll out piecrust on a sheet of parchment paper to a rough 10-inch circle (IF using homemade) OR unroll premade piecrust and place onto a piece of parchment paper. Sprinkle cornmeal over the top of the crust.
Layer cheese mixture and tomatoes on the crust, starting and ending with the cheese mixture. Top the final layer of tomatoes with the reserved cheese. Bake until bubbly, about 35-40 minutes.