Cheesy Tomato Tart

Jane Wilt Whitworth

1 unbaked pie crust, refrigerated or from favorite recipe
1 medium shallot, chopped
1 tablespoon olive oil
1    3/4 cups shredded fontina cheese, or mix of fontina and gruyere
4    large tomatoes
Salt and pepper
Fresh chives
    Preheat oven to 450 degrees. Roll crust to fit 10-12 inch tart pan. Press into bottom and up sides of pan. Bake in preheated oven for eight to nine minutes, until very lightly browned. Set aside.
    Lower oven to 350 degrees.                                                                                               Slice the tomatoes. Salt and pepper both sides and place on layers of paper towels to drain. Let drain for 10 to 15 minutes.                                              Heat olive oil in medium skillet. Sauté chopped shallot until softened and lightly browned. Spread shallots over crust.
    Sprinkle ¾ cup shredded cheese over the shallots. Arrange tomato slices over cheese and sprinkle rest of cheese over the tomatoes.
    Bake for 45 minutes or until tart is lightly browned. Remove from oven to cooling rack. Sprinkle fresh chopped chives over tart. Cut into 10-12 wedges. Serve warm or room temperature.