Fresh Tomato Tart
This rendition of a southern tomato pie is a delicious way to use your garden tomatoes this summer!
Total Steps
8
Ingredients
11
Tools Needed
4
Ingredients
- 1 1/4 cup flour
- 1 tablespoon plus 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 6 tablespoons butter, diced
- 1 egg egg
- 2 pint grape or cherry tomatoes, rinsed and dried
- 1/2 cup basil leaves, divided
- 1/3 cup chopped green onions
- 5 1/2 cup sharp provolone, grated (or fontina)
- 1/2 cup mayonnaise
- 1/2 teaspoon pepper
Instructions
Step 1
Preheat oven to 375°F.
Step 2
In a food processor, combine the flour, cornstarch, and 1/4 teaspoon salt. Pulse the mixture until it is in very tiny bits.
Step 3
Add 1 egg and pulse until a dough forms.
Step 4
Gather the dough into a ball, then press it into the tart pan, covering every bit. Crimp the edges and refrigerate for 30 minutes.
Step 5
Roughly chop 1/4 cup of the basil leaves. Stack and roll the remaining basil leaves and cut them into thin ribbons.
Step 6
In a bowl, mix the cheese, mayonnaise, chopped basil, green onions, and pepper. Spread the mixture over the bottom of the tart shell.
Step 7
Top with grape tomatoes and press them down. Bake for 35 minutes, until the crust edges are golden-brown and the cheese is bubbling.
Step 8
Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm.