Tomato Tart

10” pastry shell

8 thick slices tomato

1 ¼ tsp salt, divided use

¼ cup flour

¼ tsp black pepper

2 tbsp olive oil

½ cup sliced calamata olives

¾ cup minced green onions

3 oz. provolone cheese, thinly sliced

2 eggs, slightly beaten

1 cup grated cheddar cheese

1 cup heavy cream

Prick pie crust and bake at 435F, for 12 minutes.