tomato-basil tart

tomato-basil tart
  • Dough:
  • 2 cups all-purpose flour
  • 9 tablespoons unsalted butter, cubed
  • 1 teaspoon salt
  • 1 egg
  • 2 tablespoons cold water
  • Filling:
  • 3 eggs
  • 6 tablespoons cream cheese, softened
  • 3 tablespoons sour cream
  • 12 ounces shredded Italian three-cheese blend
  • salt and freshly ground black pepper to taste
  • 1 bunch fresh basil leaves, cut into thin strips
  • 5 tomatoes, sliced, or more as needed


  1. Combine flour, butter, 1 egg, salt, and water in a large bowl and knead into a smooth dough. Shape into a ball, flatten, and wrap in plastic wrap. Refrigerate for 2 hours.
  2. Preheat the oven to 400 degrees F (200 degrees C). Grease a springform pan with butter.
  3. Sprinkle a work surface with flour and roll out dough into a circle big enough to cover bottom and sides of the prepared springform pan. Line pan with the dough. Prick dough several times with a fork.
  4. Bake pastry in the preheated oven for 20 minutes.
  5. Meanwhile, stir together remaining eggs, cream cheese, and sour cream using a wooden spoon. Fold in Italian cheese blend and season with salt and pepper. Fold in basil.
  6. Remove cooked pastry from oven and cover with 1 layer of tomato slices. Pour half the egg-cheese mixture on top and cover with another layer of tomato slices. Spread remaining egg-cheese mixture on top and cover with a final layer of tomato slices.
  7. Bake in the preheated until tart is set, about 45 minutes. Serve warm.

06/30/2019
tomato-basil tart, recipe PT15M PT1H 5 455 calories

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