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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A lovely and delicious savory tart for those fresh summer tomatoes! Ingredients:
1 1/4 cups flour |
1 tablespoon cornstarch, plus 2 teaspoons cornstarch |
1/4 teaspoon salt |
6 tablespoons butter, diced |
1 egg |
2 pints grape tomatoes, rinsed and dried |
1/2 cup basil leaves, divided |
1/3 cup chopped green onion |
1 1/2 cups sharp provolone cheese, grated |
1/2 cup mayonnaise |
1/2 teaspoon pepper |
Directions:
1. Preheat oven to 375*.
2. In a food processor, combine the flour, cornstarch, one-fourth teaspoon salt and butter. Pulse the mixture until it is in very tiny bits.
3. Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely.
4. Gather the dough into a ball. Then press the dough in to the tart pan, covering every bit. (You could, roll the dough out to a 12-inch circle, if you want.) Crimp the edges, and refrigerate for 30 minutes.
5. Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons.
6. Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell.
7. Top with grape tomatoes and press them down. Bake for 35 minutesï¿1/2until the crust edges are golden-brown and the cheese is bubbling up.
8. Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm.
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