A Buttery And Creamy Fresh Tomato Tart
Turn a sweet treat into a healthy crusted snack.
Tomato can be used in almost anything. And I mean anything. Just like this super creamy and butter fresh tomato tart. I have never really thought that tomato can be made into tart. Well, not until I found this recipe.
I have always had this notion that tarts are only for sweet treats. And when I started my journey on sticking with veggies and fruits, I usually just had tarts with berries, peaches, mangoes and the like. And times, it does get a bit boring to have the usual.
And if you are following this site, you would know by now how much I love tomatoes. So having to find a recipe like this is a jackpot for me. The tomatoes blended with all the other ingredients is an amazing combination, plus it looks so playful that it becomes very addicting.
Check out the recipe below.
Fresh Tomato Tart
For the Crust
1 1/4 cups flour
1 tablespoon + 2 teaspoons cornstarch
6 tablespoons butter, diced
1 large egg
1/4 teaspoon salt
For the Filling
2 pints grape or cherry tomatoes, rinsed and dried
1 1/2 cups sharp provolone, grated (or fontina)
1/2 cup basil leaves, divided
1/2 cup mayonnaise
1/3 cup chopped green onions
1/2 teaspoon ground black pepper
For the Crust: Preheat oven to 375 degrees F. In a food processor, combine the flour, cornstarch , butter, and salt. Pulse the mixture until it forms 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 9 inch tart pan, covering every bit. (You can 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 remaining basil leaves and cut them into thin ribbons. Save the ribbons for the end. 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. Serves 6-8.
Thank you so much to aspicyperspective.com for this super awesome recipe.