Prep 40 mins
Cook 35 mins
A lovely and delicious savory tart for those fresh summer tomatoes!
Make and share this Fresh Tomato Tart recipe from Food.com.
- 295.73 ml flour
- 14.79 ml cornstarch, plus 2 teaspoons cornstarch
- 1.23 ml salt
- 88.74 ml butter, diced
- 1 egg
- 946.38 ml grape tomatoes, rinsed and dried
- 118.29 ml basil leaves, divided
- 78.07 ml chopped green onion
- 354.88 ml sharp provolone cheese, grated
- 118.29 ml mayonnaise
- 2.46 ml pepper
- Preheat oven to 375*.
- In a food processor, combine the flour, cornstarch, one-fourth teaspoon salt and butter. Pulse the mixture until it is in very tiny bits.
- Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely.
- Gather the dough into a ball. Then press the dough in to the tart pan, covering every bit. (You could, roll the dough out to a 12-inch circle, if you want.) Crimp the edges, and refrigerate for 30 minutes.
- Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons.
- Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell.
- Top with grape tomatoes and press them down. Bake for 35 minutesï¿½until the crust edges are golden-brown and the cheese is bubbling up.
- Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm.
I really liked this recipe a lot!!!
This recipe was great!!! My husband and I thought it was very delicious and a good way to use up the tomatoes from our garden.
Thoroughly enjoyed this summertime recipe. It really is a great way to use up tomatoes, or get your tomato fix in. It is a bit labor intensive, particularly with the dough making, but the recipe does give fairly accurate prep/cook times. If you're in a hurry you could certainly use store-bought pie crusts. Also, I couldn't find sharp provolone anywhere (even at the gourmet meat market in my area) so I substituted half mild provolone and half sharp cheddar. Turned out great, if you like sharp cheddar of course. I will definately make this again with the following modifications: 1. use a shallow circular 12" tart dish because I think the home-made crust will work better. I used my pretty, deep, oval 12" pie dish and had to use every last crumb of dough to cover the sides - it was also hard to slice in a deep dish. 2. Use only 1.5 pints of grape tomatoes, or will try heirloom tomatoes sliced and layered on top - 2 pints of grape tomatoes was a bit too much for us and we love tomatoes, 3. Will bake higher up in the oven. I had the dish in the middle, and had to keep it in for an extra 5 minutes - even then all the tomatoes weren't cooked and soft. The first time did come out quite well though, and my picky-eater of a b/friend said he'd eat it again. I served it with a salad, since the cheese filling and home-made dough makes it quite rich and decadent.