Fresh Tomato and Squash Tart

A crust less tart that is ideal for lunch or a light supper. Could be served as a vegetable course with a meat dish such as roast pork. 2 large fully ripened fresh tomatoes -- (about 1 pound) 1 large zucchini (about 8 ounces) 1 large summer (yellow) squash (about 8 ounces) 1 large potato (about 6 ounces) -- peeled 1/4 cup chopped onion 1 cup shredded Swiss or other flavourful cheese -- divided 1 teaspoon salt 1/2 teaspoon salt (or to taste) 1/4 teaspoon ground black pepper 2 eggs -- lightly beaten Preheat oven to 400ºF. Butter a 9-inch pie plate or shallow casserole. Remove stem ends from tomatoes; cut in half through stem ends; thinly slice crosswise. Cut zucchini, summer squash and potato in half lengthwise; thinly slice crosswise - this can be done in a food processor . In a large bowl, combine zucchini, summer squash, potato, onion, 3/4 cup of the Swiss cheese, eggs, salt, Italian seasoning and pepper until well mixed. Arrange half of the tomato slices on bottom of pie plate. Evenly spoon vegetable mixture over tomatoes, pressing slightly to flatten. Arrange remaining tomato slices on top; sprinkle with remaining 1/4 cup cheese. Bake until vegetables are tender and glazed, about 40 minutes.

Garnish with fresh basil leaves and serve warm.

Can be served on its own or with crusty bread.