Heirloom Cherry Tomato + Lemon Verbena Tarte

This tarte is full of autumn colors and the brightest flavors...it makes the perfect weekend lunch and pairs beautifully with a warm bowl of soup or a handful of micro greens...Heirloom Cherry Tomato + Lemon Verbena TarteIngredients:3 large eggs1/2 cup of cream1/3 cup of Gruyere cheese, grated2 fresh, organic lemon verbena leaves, minced1/2 teaspoon rose saltApproximately 20 heirloom cherry tomatoes, halvedFreshly ground pepper to taste1 Par-Baked tarte crust (recipe below)Directions:Mix all ingredients with the exception of the tomatoes, reserving approximately 1 tablespoon of the filling to use as an egg wash. Fill the par-baked crust with the mixture. Gently place halved cherry tomatoes in the tarte, designing as you wish. Brush crust with egg wash. Place on a cookie sheet and bake at 350 degrees for approximately 35 minutes, or until the crust is golden brown and the filling has set. Allow to cool for 15 minutes before serving.Tarte Crust: Makes enough for one 8" tarteIngredients:1 1/4 cup + 2 tablespoons organic all-purpose flour1/2 teaspoon rose salt1/2 cup of cold-cold-cold butter cut into 1/2 inch cubes3 tablespoons ice cold waterDirections:Mix the flour and salt in a large mixing bowl. Add the cubes of butter. Mix by hand and slowly add water. Mix by hand until the dough is just starting to come together. Press into a buttered tarte pan. Preheat oven to 350 degrees. Line with parchment and fill with pie weights. Par-bake for 5 minutes.Recipe + Photography by Cassie WinslowYou can find the cute plate here...