Tomato and basil tart
This Tomato and Basil Tart features a flaky pastry crust filled with a creamy mixture of feta, heavy cream, and fresh basil, topped with sweet cherry tomatoes. It's an elegant dish perfect for lunch or as an appetizer.
Cook time 20 min
Prep time 80 min
Ingredients:
1.50 cups all-purpose white wheat flour1/2 cup grated parmesan cheese
1/2 cup butter
1/2 tsp black pepper
1 yolk
1 tbsp water
1 cherry tomato
1 tsp capers
1 tbsp dried oregano
1/2 cup basil leaves
1 cup feta cheese
1/2 cup heavy whipping cream
1/4 cup olive oil
Tomato and basil tart is a delightful and savory dish that combines the sweet acidity of cherry tomatoes, the aromatic freshness of basil, and the rich flavors of parmesan and feta cheese. This recipe is perfect for a light lunch or as a sophisticated appetizer for your dinner party.
Instructions:
- In a large mixing bowl, combine 1.50 cups all-purpose flour, 1/2 cup grated Parmesan cheese, and 1/2 tsp black pepper.
- Add 1/2 cup cold butter. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add 1 egg yolk and 1 tbsp cold water. Mix until combined and form into a ball. If the dough is too crumbly, add a little more water, a teaspoon at a time.
- Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan, pressing it into the bottom and sides. Trim any excess dough.
- Use a fork to prick the bottom of the crust to prevent it from puffing up during baking.
- Line the crust with parchment paper and fill it with pie weights, dried beans, or rice.
- Bake in the preheated oven for 15 minutes. Remove the parchment paper and weights, and bake for an additional 10 minutes or until the crust is golden brown.
- Let the crust cool slightly.
- In a medium bowl, whisk together 1 cup crumbled feta cheese, 1/2 cup heavy whipping cream, and 1/4 cup olive oil until well combined.
- Stir in 1 tbsp dried oregano, 1 tsp capers, and the chopped basil leaves.
- Pour the filling mixture into the pre-baked tart crust, spreading it evenly.
- Arrange the cherry tomato slices on top of the filling.
- Return the tart to the oven and bake for 20-25 minutes, or until the filling is set and the top is lightly golden.
- Allow the tart to cool slightly on a wire rack before slicing.
- Serve warm or at room temperature, garnished with additional fresh basil leaves if desired.
Enjoy your homemade tomato and basil tart fresh out of the oven! The combination of tomatoes, basil, and cheeses creates a delicious symphony of flavors that are sure to impress your guests. This tart is not only appetizing but also a feast for the eyes with its vibrant colors.
Tomato and basil tart FAQ:
Bake the tart at 375°F (190°C) for a total of 20-25 minutes after adding the filling, or until the filling is set and the top is lightly golden.
Store any leftover tart in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at a low temperature until heated through.
Yes, you can substitute feta cheese with goat cheese or ricotta for a different flavor profile, but the texture may vary slightly.
This recipe is designed for a 9-inch tart pan. If you use a different size, cooking times may need adjustment.
The tart filling is done when it is set and the top is lightly golden. A gentle shake of the tart should show no liquid movement.
Cooking Tips:
- Chill the dough: After combining the flour, parmesan cheese, butter, black pepper, egg yolk, and water, ensure you chill the dough for at least 30 minutes. This makes it easier to roll out and helps it maintain its shape during baking.
- Blind bake the crust: Blind baking the crust for 10 minutes before adding the filling will prevent it from becoming soggy and ensures a crisp, golden base.
- Use fresh basil: For the best flavor, use fresh basil leaves rather than dried ones. Fresh basil imparts a more intense and vibrant flavor to the tart.
- Slice tomatoes thinly: Slice the cherry tomatoes thinly to allow them to cook evenly and release their juices without making the tart too watery.
- Rest before serving: Allow the tart to rest for about 10 minutes after baking. This helps the filling set and makes it easier to slice.
Nutrition Facts
6 ServingsCalories 460kcal
Protein 13g
Carbohydrates 27g
Fiber 2.12g
Sugar 0.97g
Fat 44g
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