Heirloom tomatoes in a tart (3)

What's today's special? Since there were plenty of ripe red tomatoes in my basket, I cooked the red mullet in a tomato robe, and also made some tomato sauce that I stored in the fridge for later use (can also be frozen). Later in the week I prepared a Heirloom Tomato Tart with a garden salad.
You need:
2 cups of home made tomato sauce (see recipe below)
2 shallots
1 Tbsp olive oil
1/2 cup grated cheese (I used 50% French Emmental and 50% Comte cheese)

10 slices of Canadian Bacon

Tarte dough (see recipe below)
Line your pie pan with (preferably) home made tart dough (see recipe below)

Home Made Dough:

2 cups flour, add 1 tsp of sea salt and mix well
1 stick of butter

You can use a blender or mix the softened butter with the flour until you can make a ball. Let rest at least one hour, roll down with a pastry roll, line the pie, make a few holes using a fork here and there.
If you're in a hurry, you can use ready made dough - though it will be done with shortening and not with butter plus other "stuff".

Tomato Sauce:

3 lb ripe tomatoes
1 medium onion chopped

2 Tbsp olive oil

1 bouquet garni (a bay leave, a branch of thyme, a branch of parsley)

Salt and pepper to taste

Boil a few seconds each tomato, rinse them through cold water, peel them. Then dice them.

Heat the olive oil in a pan, add the chopped onion. Let cook until translucid but not brown. Add the diced tomatoes. Season to taste. Add the bouquet garni. Let cook over medium to low heat over 20 minutes. You will have a more than delicious tomato sauce that you can use to make this tart, or with fresh pasta, rice, etc.

Steps to make the tart:

Heat the oven at 375 F. Heat the oil in a small pan, add the slices shallots and let cook until golden brown. Place the cooked shallots on the pie shell. Add the tomato sauce. Cover with the 10 thin slices of Canadian bacon. Topple with grated cheese. Bake in the oven 20 minutes or until the crust is cooked; serve with a salad.
This tomato tart is also a tasty appetizer which can be served in individual ramekins.