Basil Tomato Tart Recipe

Ingredients for Basil Tomato Tart

• Pie Crusts
• Mozzarella Cheese
• Roma Tomatoes
• Basil Leaves
• Garlic Cloves
• Mayonnaise
• ½ cup grated Parmesan cheese
• Pepper

How to Make Basil Tomato Tart

1. Preheat oven to 375°F (190°C).
2. 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.
3. 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.
4. Prick the bottom of the crust with a fork and bake for 15 minutes, or until lightly golden.
5. 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.
6. Slice 2 pints of ripe tomatoes thinly and arrange them over the pre-baked tart crust.
7. Scatter 2 cups of fresh basil leaves over the tomatoes.
8. Pour the egg mixture evenly over the tomatoes and basil.
9. Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
10. Let cool slightly before removing from the pan and serving. Enjoy!