Mediterranean Tomato-Lemon Tart Recipe

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Mediterranean Tomato-Lemon Tart
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Ingredients
18
Count
Nutrition
375
Calories
Total time
165
Minutes
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Ingredients:

Directions:

  1. For tart shell:.
  2. Put the flour, butter, zest, and salt in a food processor and pulse until crumbly. Add the egg and pulse just until moist curds form—don’t overprocess.
  3. Turn the dough out onto a work surface and knead it once or twice to pull it together. Flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. (Wrapped airtight, the dough can be kept refrigerated for up to 2 days or frozen for up to a month.).
  4. Place an 8-inch tart pan with a removable bottom or a tart ring on a parchment-paper-lined baking sheet. Lightly dust a work surface and the top of the dough with flour. Roll the dough out into a round that is approximately 10 inches in diameter and 1/8 inch thick. As you roll, lift the dough and, if necessary, dust with flour. Fit the dough into the bottom and against the side of the pan, taking care not to stretch it. Trim the excess dough even with the pan’s rim. If the dough cracks, use lightly moistened scraps to fill the cracks. Refrigerate the tart shell for at least 30 minutes.
  5. Center a rack in the oven and preheat the oven to 350°F.
  6. Line the crust with a parchment-paper round and fill with dried beans or rice. Bake for 18 to 20 minutes. Remove the paper and beans, and bake 3 to 5 minutes more, or until lightly colored. Transfer to a rack to cool. (The crust can be kept at room temperature for up to 8 hours.).
  7. For custard:.
  8. Reduce the oven temperature to 300°F.
  9. Line a baking sheet with foil, brush with 1 Tablespoon of the oil and sprinkle with the garlic and thyme. Place the tomato halves, cut side down, sprinkle with the remaining 1 Tablespoon oil, and season with salt and pepper. Bake for approximately 1 hour until the tomatoes are tender but still able to hold their shape; set aside.
  10. Whisk together the milk, cream, eggs, yolks, lemon juice, olives, and basil in a bowl; season with salt and pepper.
  11. Place the tart shell on a parchment-paper-lined baking sheet. Arrange the tomatoes, cut side up, in the tart shell and pour the custard mixture over. Bake 25 to 30 minutes until the custard is set. Transfer to a rack to cool
  12. To serve:.
  13. Cut the tart into wedges and serve with a bowl of summer greens seasoned with a lemon and olive oil dressing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 374.64 Kcal (1569 kJ)
Calories from fat 232.94 Kcal
% Daily Value*
Total Fat 25.88g 40%
Cholesterol 199.64mg 67%
Sodium 214.44mg 9%
Potassium 369.35mg 8%
Total Carbs 26.82g 9%
Sugars 4.38g 18%
Dietary Fiber 2.48g 10%
Protein 10.05g 20%
Vitamin C 27.5mg 46%
Vitamin A 0.1mg 5%
Iron 1.4mg 8%
Calcium 81.1mg 8%
Amount Per 100 g
Calories 156.43 Kcal (655 kJ)
Calories from fat 97.26 Kcal
% Daily Value*
Total Fat 10.81g 40%
Cholesterol 83.36mg 67%
Sodium 89.54mg 9%
Potassium 154.22mg 8%
Total Carbs 11.2g 9%
Sugars 1.83g 18%
Dietary Fiber 1.03g 10%
Protein 4.2g 20%
Vitamin C 11.5mg 46%
Vitamin A 0.1mg 5%
Iron 0.6mg 8%
Calcium 33.9mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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