Tomato and basil tart
Elevate your culinary skills with this delectable Tomato and Basil Tart recipe. Featuring a flaky, parmesan-infused crust and a savory filling of cherry tomatoes, feta cheese, basil leaves, and capers, this delightful dish is perfect for any occasion. The harmonious blend of fresh herbs, creamy feta, and rich whipping cream create a mouthwatering experience that's sure to impress. Enjoy a slice of gourmet perfection with every bite!
- 08 Apr 2025
- Cook time 20 min
- Prep time 80 min
- 6 Servings
- 13 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 460kcal | 23% |
| Protein | |
| Protein 13g | 8% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 2.12g | 6% |
| Sugar 0.97g | 1% |
| Fat | |
| Fat 44g | 51% |
| Saturated 20g | 69% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 300ug | 33% |
| Choline 40mg | 7% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.41mg | 32% |
| Vitamin B3 1.04mg | 7% |
| Vitamin B6 0.24mg | 14% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.82ug | 34% |
| Vitamin C 0.77mg | 1% |
| Vitamin E 0.95mg | 6% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 320mg | 24% |
| Copper, Cu 0.11mg | 12% |
| Iron, Fe 1.73mg | 16% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 240mg | 20% |
| Potassium, K 150mg | 4% |
| Selenium, Se 16ug | 30% |
| Sodium, Na 580mg | 39% |
| Zinc, Zn 1.96mg | 18% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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