Peak summer tomato season calls for this savory Tomato Basil Tart! It's a family favorite!
Preheat oven to 350 degrees. Spray tart pan with nonstick cooking spray. Brush one sheet of filo with melted butter. Top with another sheet and brush with butter. Continue to remaining sheets and butter. Place into prepared tart pan. Trim excess.
In a medium bowl, whisk together eggs. Add milk, heavy cream, basil, salt, pepper and oregano and continue to whisk until well combined.
Spread the shredded Swiss in the tart pan. Top with the top third of the four tomatoes (as pictured). Sprinkle in 1/2 cup of seeded chopped tomatoes. (Save the remaining tomatoes for sandwiches.) Carefully pour the egg mixture over the cheese.
Bake for 35 minutes until set and golden brown. Transfer to a cooling rack to slightly cool. Cut into wedges and serve.