Fresh Tomato Tart

Photo: Sommer

Ingredients

1 1/4 cups flour

1 tablespoon plus 2 teaspoons cornstarch

1/4 teaspoon salt

6 tablespoons butter, diced

1 egg

2 pints grape or cherry tomatoes, rinsed and dried

1/2 cup basil leaves, divided

cup chopped green onions

5 1/2 cups sharp provolone, grated (or fontina)

1/2 cup mayonnaise

1/2 teaspoon pepper

Preparation

Preheat oven to 375*.

In a food processor, combine the flour, cornstarch and one-fourth teaspoon salt. 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. Serves 6-8.

Tools

Comments

Permalink Jeff Lemkin
August 5, 2012

Nice recipe! You don't mention the butter in the directions, I'm guessing you pulse with flour. I like to add a TBS of citrus zest to the dough as well, and have used a cheddar chevre mix with a bit of olive oil. Always enjoy Foodista!

Permalink Barbara Heckenlively
August 7, 2012

What would I have to do if I didn't have the "canned" tomatoes?

Permalink Carole Wieseler
August 8, 2012

The reference to the pints of tomatoes does not mean "canned". It just means to use that amount of "fresh" tomatoes. 2 pints would be 4 cups. Maybe the pint measuring container would be easier to use. Just a thought.