Ingrédients pour Basil Tomato Tart
- 1 (9-inch) tart crust
- Mozzarella Cheese
- 2 pints ripe tomatoes
- 2 cups fresh basil leaves
- Garlic Cloves
- Mayonnaise
- ½ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- 1 ½ cups all-purpose flour
- ¾ teaspoon salt
- 1 cup (2 sticks) cold unsalted butter
- ¼ cup ice water
- 2 large eggs
- 1 cup heavy cream
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Comment préparer Basil Tomato Tart
- Preheat oven to 375°F (190°C).
- Prepare the tart crust: In a medium bowl, combine 1 ½ cups all-purpose flour, ½ teaspoon salt, and 1 cup (2 sticks) cold unsalted butter, cut into cubes. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Stir in ¼ cup ice water, 1 tablespoon at a time, until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Roll out the dough on a lightly floured surface to a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom.
- Prick the bottom of the crust with a fork and bake for 15 minutes, or until lightly golden.
- Prepare the filling: In a medium bowl, whisk together 2 large eggs, 1 cup heavy cream, ½ cup grated Parmesan cheese, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Slice 2 pints of ripe tomatoes thinly and arrange them over the pre-baked tart crust.
- Scatter 2 cups of fresh basil leaves over the tomatoes.
- Pour the egg mixture evenly over the tomatoes and basil.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
- Let cool slightly before removing from the pan and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
9g
Fat
29g
Carbs
5g
