Fresh Tomato Tart
photo by A Marsteller
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 1⁄4 cups flour
- 1 tablespoon cornstarch, plus 2 teaspoons cornstarch
- 1⁄4 teaspoon salt
- 6 tablespoons butter, diced
- 1 egg
- 2 pints grape tomatoes, rinsed and dried
- 1⁄2 cup basil leaves, divided
- 1⁄3 cup chopped green onion
- 1 1⁄2 cups sharp provolone cheese, grated
- 1⁄2 cup mayonnaise
- 1⁄2 teaspoon pepper
directions
- 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 minutes�until 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.
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Reviews
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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.
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This is a wonderful way to use up garden tomatoes. Very tasty! I used a 10 inch tart pan and it was a bit too small, I would recommend a 12 inch pan. Also, I don't believe the instructions are clear as to when to add the butter. I added it while the dry ingredients were mixing in the food processor before adding the egg. Will definitely make this again!
RECIPE SUBMITTED BY
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