Cheese Tart à la provençale

Ingredients

• 12 ripe Italian plum tomatoes (about 3 lb/1.5 kg), thinly sliced
• 1 tbsp (15 mL) salt
• 3 baked (12-inch/30 cm) pizza crusts (or plain Italian flat breads)
• 4-1/2 tsp (22 mL) Herbes de Provençe
• 6 cups (1.5 L) shredded Canadian Swiss* cheese
• ground nutmeg, to taste
• freshly ground black pepper, to taste
• 1/2 cup (125 mL) chopped fresh basil (or 2 tbsp/30 mL dried basil)
• 3 tbsp (45 mL) extra-virgin olive oil
• 24 large pitted black olives, sliced in two

Preparation

1. Place tomato slices in a large colanders, sprinkle with salt and let drain for about 30 minutes. Gently pat tomatoes dry with paper towels.
2. Preheat oven to 450 ºF (225 ºC). Place pizza crusts on a cookie trays or pizza pans, sprinkle each crust with 1-1/2 tsp (7 mL) Herbes de Provençe and 2 cups (500 mL) Canadian Swiss cheese. Divide and arrange sliced tomatoes in a circular pattern over the crusts. Season with nutmeg, pepper and basil. Drizzle 1 tbsp (15 mL) olive oil over each and top each with black olives.
3. Bake tarts individually for 6 minutes or until cheese has melted and crust is slightly toasted. Broil under grill 2 more minutes. Delicious hot or warm!