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Tomato Basil Tart
Dame Gena Berry, Culinary Works
Serves 6
Serve with a side of salad greens for a colorful summer meal.
Heat oven to 350º.
Prepare the tomatoes and place on paper towels to drain.
Layer the onions, basil, thyme and then the tomatoes on the pie crust. Season with salt and pepper.
Mix together the cheeses and mayonnaise and spread over the tomatoes.
Bake for 30-35 minutes or until top is slightly brown.
Let stand at least 15 minutes before cutting. (You can substitute ricotta cheese for the mayonnaise but be sure to adjust seasoning, adding a little lemon juice, a drizzle of balsamic and salt and pepper.)
*cut into long, thin strips
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1 |
9" pre-baked pie crust (tart pan with removable bottom works perfect for this) |
2 |
large heirloom tomatoes, peeled, sliced 1/4" thick and well drained |
1/2 c |
fresh basil, chiffonade* |
2 Tbsp |
fresh thyme, removed from the stem |
8 |
green onions, thinly sliced |
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Kosher salt and freshly ground black pepper |
1/2 c |
fresh goat cheese, crumbled (grated fresh mozzarella will work as well) |
1/4 c |
grated Parmigiano Reggiano |
2/3 c |
mayonnaise |
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