Recipes that make you say wow!

• 2 lb heirloom tomatoes halved and cut into 1/4 inch slices
• One and a half teaspoons of salt
• Two to three tablespoons of olive oil
• One medium onion, and sliced thin
• 1 tbsp of minced garlic 
• 1/2 cup mayonnaise
• One cup fresh basil leaves
• Five sprigs of parsley, leaves only
• 3 sprigs fresh thyme, destemmed
• One medium shallot
• One green onion
• One cup gruyere cheese, grated
• One cup Sharp cheddar cheese, grated
• 1/2 cup Parmesan cheese, graded
• Freshly ground black pepper

1. Butter your tart shell and preheat oven to 375°

2. Place tomato slices on a rack and salt both sides. Let's stand at room temperature for at least an hour. It's important thing tomatoes are sliced fairly thick, too thin and they break down and get mushy during this process. Not a good look.

3. Prepare tart shell according to directions. Bake and let cool.

4. In a medium skillet heat olive oil and saute onions for about 8 minutes until they just start to turn golden. Add the garlic, saute for 2 minutes. Remove from heat. Let cool.

5. Combine the basil, parsley, spring onion, thyme, shallot and mayo in a food processor and blend until smooth.

6. In a large mixing bowl, combine the mixture with gruyere, cheddar and 1/2 cup of the parmesan cheese. Save the remaining parmesan to top the tart before baking.

7. Spread the aioli evenly over the cooled crust. Season with a dash of cracked black pepper.

8. Layer on the cooled caramelized onion and garlic.

9. Gently blot any excess moisture from the heirloom tomatoes. Gently, friends. We don't want to remove all the moisture and flavor, just the excess moisture that would make this work of art soggy.

10. Layer the heirlooms on top.

11. Top with parmesan cheese and bake for 20 minutes until cheese is bubbly and golden brown.

12. Enjoy!