Tomato Quiche

0 Preheat the oven to 400F. 
5 Using a 10” removable bottom tarte pan, butter the sides and the bottom well. Line with a round parchment paper and roll your pastry dough sheet over it. Push along the sides to ensure no pockets are formed, and press around the scalloped edges of the pan.
1 Slice the tomatoes in half crosswise. Season with salt and pepper. In a large skillet over medium-high heat, melt the butter, add the tomatoes half-cut side facing the skillet, and sauté for 2 to 3 minutes. You want the tomatoes soft but not falling apart. 
2 Remove the tomatoes from the skillet, and with the help of cooking tongs, place them cut side up into the prepared tart pan.
3 In a small bowl whisk the eggs, heavy cream, salt, and pepper until well blended. 
4 Add the gruyere cheese over your tomatoes and around it. Pour the egg cream mixture over it and bake in the middle rack in the hot oven for 20 minutes.  The top will turn a beautiful golden color.