Fresh Tomato Tart
By: Sommer
Published: Sunday, May 23, 2010 - 6:18pm

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

1 Preheat oven to 375*. 2 In a food processor, combine the flour, cornstarch and one-fourth teaspoon salt. Pulse the mixture until it is in very tiny bits. 3 Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely. 4 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. 5 Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons. 6 Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell. 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 up. 8 Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm. Serves 6-8.

About


This rendition of a southern tomato pie is a delicious way to use your garden tomatoes this summer!

Comments:
Jeff Lemkin

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!
Barbara Heckenlively

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

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.
Elizabeth Murphy

How much green onion? Thanks!
Elizabeth Murphy

Not sure if my question got posted, so sorry if this is a repeat - how much green onion do you recommend? Thanks!