FRESH TOMATO AND SQUASH TART

Yield: 8 servings.

2 large, fully ripened fresh tomatoes (about 1 pound)
2 large zucchini and/or yellow summer squash (about 1 pound)
1 large potato, peeled (about 6 ounces)
1/2 cup chopped sweet onion
1-1/2 cups shredded Swiss cheese, divided-
2 eggs, lightly beaten
1 teaspoon salt
2 teaspoons Italian seasoning
1/8 teaspoon ground black pepper

1.Heat oven to 400 F.
2. Coat a 9-inch pie plate or shallow casserole dish with cooking spray. Remove stem ends from the tomatoes; cut tomatoes in halves through the stem ends; thinly slice crosswise; set aside. Cut squash and potato in halves lengthwise; thinly slice crosswise.
3. In a bowl, combine squash, potato, onion, 1 cup of the Swiss cheese, eggs, salt, Italian seasoning and pepper until well mixed.
4. Arrange half of the tomato slices on the bottom of the prepared pie plate. Evenly spoon vegetable mixture over the tomatoes;, pressing slightly to flatten. Arrange remaining tomato slices 0n top; sprinkle with remaining 1/2 cup cheese. Bake until vegetables are tender, about 40 minutes.