Crust for 11-inch tart pan
8 ounces Jarlsburg, Swiss or Gruyere cheese, thinly sliced
4 – 5 large ripe tomatoes, cut into 1/2-inch slices, drained on paper towels
1 Tablespoon GOLDEN BLOSSOM HONEY
1 Tablespoon fresh basil, minced or 1 teaspoon dried
2 teaspoons fresh thyme, minced or 1/2 teaspoon dried
1 teaspoon fresh oregano, minced or 1/4 teaspoon dried
1/3 cup Parmesan cheese, grated
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Line bottom and sides of tart pan with crust. Prick with a fork. Bake at 375° for 15 minutes, or until crust is golden. Remove from oven. Place cheese slices over bottom of crust. Arrange tomato slices on top of cheese. Drizzle honey over tomatoes. Sprinkle with herbs and then Parmesan cheese. Bake at 375° for 30-35 minutes until cheese melts and Parmesan looks golden. Cool slightly before cutting. Serves 4.