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Tomato And Cheese Tart

  • Yield: 6 to 8 servings


  • 1 sheet puff pastry
  • 6 eggs
  • 1 cup cream
  • 2 tablespoons butter, melted
  • 2 cups peeled, seeded and diced tomatoes (tomato concasse)
  • 1 cup Parmigiano Reggiano or Swiss cheese
  • 1 tablespoon chopped oregano
  • Salt and pepper


  • Preheat oven to 350 degrees F. Roll out puff pastry to fit inside a 10-inch shallow tart pan. Crimp edges and thoroughly prick bottom of shell with a fork. In a small bowl lightly beat eggs, add cream and mix well. Add remaining ingredients and adjust seasonings to taste. Pour into tart shell and bake for 45 minutes to 1 hour, or until firm.