Late season tomato tart

My neighbor has pulled the tomato plants from her farm, leaving just a few trays of late-summer globes left to enjoy. I grabbed a handful this weekend with the goal making fried green tomatoes, but instead thinly sliced a mix of green and red to make a beautiful brunch tart.

1 pie crust
8 large eggs
2 tsps. herbes de provence, divided
1 tsp. kosher salt
4 tbsp. creme fraiche, divided
8-9 medium firm tomatoes, green and red

Preheat oven to 375 degrees.

If using a ready pie crust, let sit on counter about 15 minutes to become pliable. Dust surface with flour and roll to smooth dough and stretch just enough to fit into a fluted tart pan with removeable bottom. Tuck into pan, pressing into fluted sides. Crumble a sheet of parchment paper then smooth and lay over crust. Fill with pie weights -- I use a mix of mix of beans and rice that can use saved and resued -- and blind bake for about 7 minutes.

In the meantime, core tomatoes and slice thinly; use a food processor or mandoline, if available. Transfer to colander and let drain about 5 minutes, then blot dry. Set tart pan on a baking sheet. Arrange tomato slices in concentric circles atop blind-baked crust. Set tart pan on a baking sheet.

Break eggs into a mixing bowl. Add a teaspoon of herbes de provence, salt and 2 tablespoons creme fraiche. Whip until frothy then pour over tomatoes. Transfer tart pan on baking sheet to oven. Bake about 35-40 minutes until well set but still a bit wet on top.

Remove to cooling rack. After 10 minutes, lift tart from pan ring. Continue cooling another 10 minutes or until it looks like it will slice cleanly.  Top slices with a dollop of creme fraiche and sprinkle with herbes de provence.