View source for Tomato, Potato, and Zucchini Tart

===Vegetables===

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Here is well over one pound of tomatoes. God I love September. Anyway, you want to get rid of the blossom end and the stem ends, especially if you're using beefsteak tomatoes. You also probably want to peel them. You do that by pouring boiling water over the tomatoes to loosen the skins. I only needed one and a half of these tomatoes. 

[[image:TomPotZucc12.jpg]] 

Here they are peeled. Oh the horror - N.W.S. tomatoes. Avert your eyes, Pat Robertson! Anathema! Anathema! 

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Use your finger or a spoon to pull out the seeds. Let them drain on a rack over the sink for a few minutes. 

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Slice the zucchini, potatoes, and tomatoes thinly. Roughly chop the basil; remove the oregano from its stalks and chop roughly. 

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Saute the zucchini on both sides over medium heat in the olive oil until it's just brown. Let them cool a bit until you can handle them. 

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Beat together the eggs, creme fraiche, and milk. Add a bit of pepper, salt, about 2 grates of fresh nutmeg (or a pinch of ground), half the Swiss cheese, and half the parmesan.