- 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
- 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.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a springform pan with butter.
- 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.
- Bake pastry in the preheated oven for 20 minutes.
- 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.
- 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.
- Bake in the preheated until tart is set, about 45 minutes. Serve warm.
06/30/2019
recipepes.com
tomato-basil tart, recipe
PT15M
PT1H
5
455 calories
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