- 1 pre-made pie crust, thawed
- 4 ounces Gruyere cheese, shredded
- 1/8 teaspoon garlic powder
- 1/8 teaspoon nutmeg
- 1/2 teaspoon dried thyme
- 4–5 medium firm tomatoes, cored and sliced
- 1 tablespoon olive oil
- salt and pepper
- fresh basil – optional
Preheat oven to 400 degrees.
Lightly spray a 10-inch tart pan with a removable bottom. Press pie crust into the pan, and slightly up the sides.
Spread the grated cheese evenly over the pie crust with the cheese, and then sprinkle with garlic powder, nutmeg, and thyme.
Arrange tomato slices over cheese in an overlapping pattern. Season with salt and pepper, and drizzle with the olive oil.
Bake 45-50 minutes until crust is golden and tomatoes are soft but retain their shape.
After removing from the oven, add fresh basil if desired.
Let tart cool to room temperature before slicing and serving.