Eggplant tomato tart

1    Recipe tart dough
      4    Japanese eggplants
    1/3 c  olive oil
           Salt
           Pepper
      3    Tomatoes
      2    Whole eggs
      1    Egg yolk
  1 1/2 c  Light cream or half-and-half
           Nutmeg
    1/2 c  basil leaves, loosely packed
           -and thinly sliced
    1/2 c  Guyere or Provolone, grated
 
  PREPARE THE TART DOUGH. Partially prebake it and set it aside. Preheat the
  oven to 450F. Slice the eggplants into rounds or diagonal pieces about
  3/8-inch thick. Coat a baking sheet with a film of oil; then lay down the
  eggplant slices. Brush the surface generously with plenty of oil so the
  eggplant will not dry out; excess oil can always be blotted up later with
  paper towels. Season with salt and pepper and bake in a 450F-to-500F oven
  until the eggplant slices are lightly browned and tender, but not
  completely soft, about 10 minutes each side--they will bake further in the
  tart. Bring a pan of water to a boil, plunge in the tomatoes to a count of
  10, and immediately remove them to a bowl of cold water to stop the
  cooking. When they have cooled, peel them, then slice off ends, pull out
  the pulp and seeds with your fingers, then slice them into rounds as thick
  as the eggplant. (If the tomatoes are large, then cut the slices in half.)
  Set the oven heat at 375F; beat the eggs and the egg yolk together then
  whisk in the light cream. Add 1/2 teaspoon salt, several grindings of black
  pepper, a few scrapings of nutmeg, and the basil. Scatter the cheese over
  the surface of the partially baked crust. Loosely layer the eggplant and
  tomatoes over the cheese; then pour the custard over all. Bake the tart
  until the custard is set and the surface is golden--about 35-to-40 minutes.
  Let it cool at least 10 minutes before serving. This tart would go nicely
  with a California pinot noir. Makes one 9-inch tart.