Cecilia’s Tomato Swiss Tart

Cecilia’s Tomato Swiss Tart


2 1/4 cups of self-rising soft-wheat flour

Note: To make self rising flour – 1 cup flour, ½ tsp salt, 1 1/2 tsp baking powder

1 cup of cold butter, cut up

8 slices of cooked bacon, chopped

3/4 cup of sour cream

Use bacon grease on pan for flavor and also make it non-stick.

Pre-bake crust at 400 degrees for 10 minutes.

Tart Filling:

5 pounds assorted tomatoes - seeded

3 cups of shredded Swiss cheese

1 cup crumbled goat cheese

1 cup mayonnaise

3 large eggs, lightly beaten

4 tablespoons fresh dill

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoon balsamic vinegar

3 green onion, thinly sliced

4 teaspoons sugar

½ teaspoon freshly ground black pepper

Mix cheese, herbs and other ingredients and spread over crust. Layer with tomatoes, more cheese mixture and top with tomatoes – sprinkle parsley over top and bake at 400 degrees for
30 minutes – Until the cheese mixture melts and cooks.