Some people are afraid of yeast so they don’t make bread. Some people are afraid of crusts so they don’t make tarts or pies. (I myself am afraid of frosting layer cakes but I don’t let it stop me.) So, If I say “tart”, are you one of those people who gets scared? Truth be told, I find crusts can be tricky even thought I have made a lot of them. Every time I make a pie, I say a little prayer to the crust gods to make things go smoothly. My only advice is that it helps to have a good recipe and lots of practice.
If you do suffer from a crust phobia, please make this pie. I would say it’s like a crust-less quiche, but it does in fact have a crust. It is nothing more than some breadcrumbs sprinkled into a buttered pie plate, but somehow just that little bit of attention makes it more elegant, interesting, and also helps hold the slices together. The lack of a butter and/or shortening crust also makes a slice much lighter and healthier – so you can be a little more heavy-handed with the cheese.
This is one of many Jeanne Lemlin tarts that I have made – all easy, all delicious. It is totally adaptable and great for lunch, brunch, or dinner. Although she says it is important to use Swiss cheese in this one to help keep it all together, I bet you could substitute another firm cheese and have it turn out fabulously well.