Swiss Cheese and Tomato Tart
- Ready In:
- 1hr 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 sheet frozen ready-rolled shortcrust pastry, partially thawed (see tip)
- 200 g mini roma tomatoes
- 4 slices swiss cheese, cut into 1cm strips
- 8 sprigs basil
- 1⁄2 cup thickened cream
- 1⁄4 cup milk
- 1 egg
directions
- Preheat oven and a flat baking tray to 200°C Use pastry to line base and side of a 5cm deep, 20cm (base) springform pan. Trim excess pastry. Line pastry case with baking paper. Half-fill with raw rice. Place on hot tray and bake blind for 10 minutes or until light golden. Remove paper and rice. Bake pastry for a further 5 minutes or until golden and firm to touch.
- Remove tart case from oven. Reduce temperature to 180°C Arrange tomatoes, cheese and basil over warm pastry case.
- Whisk cream, milk and egg in a jug. Season with salt and pepper. Gently pour egg mixture over tomatoes. Bake tart for 50 minutes or until egg custard is just set. Remove from oven and allow to cool. Refrigerate until chilled. Serve.
- * Transport tip: Leave cooked tart in cake pan and cover with foil. Store in an airtight container lined with a tea towel (this prevents tart sliding). Transfer from pan to a plate at picnic. Cut and serve.
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RECIPE SUBMITTED BY
I'm a busy mum to 5 plus a precious grandson. I've always had a passion of serving healthy nutritious and most importantly tasty food to my family and friends. Being an Aussie I have a insatiable appetite for bbq'ing . My cookery books fill three shelves of a large bookcase and I use the internet constantly looking for new recipes and ideas.
My passion for food and cooking has been passed down to my children with 2 now being qualified chefs and another 2 working part time in the food industry whilst studying. My grandson has enjoyed the benefits of a 'foodie family' and has only ever eaten food freshly prepared by us and usually grown by a member of the family as well.
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