CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Tomato and Basil Tart

pat's
recipe box


Printview my recipes
this recipe viewed 22 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Tarts
    Prep Time:       Cook Time:       Total Time:  

1 1/4 cups all-purpose flour
1/2 tsp. salt
10 Tbs. (1 1/4 sticks) chilled unsalted butter,
cut into 1-inch pieces
2 Tbs. ice water, plus more as needed


For the filling:
1/3 cup plus 2 Tbs. extra-virgin olive oil
2 garlic cloves, thinly sliced
8 plum tomatoes, halved lengthwise and seeded
Salt and freshly ground pepper, to taste
8 oz. goat cheese (chèvre)
1 cup slivered fresh basil leaves
Directions:
To make the pastry, in the bowl of an electric mixer fitted with the flat beater, combine the flour and salt and beat on low speed for 15 seconds. Add the butter and continue beating until the mixture resembles pea-size crumbs, 30 to 45 seconds. Add the water 1 Tbs. at a time and continue beating, adding more water as needed, until the dough comes together. Turn the dough out onto a lightly floured surface and press together to form a 5-inch disk. Wrap with plastic wrap and refrigerate at least 1 hour.

Position a rack in the lower third of an oven and preheat to 400°F.

On a lightly floured surface, roll out the dough to 1/8-inch thickness to fit a 13 3/4-by-4 1/4-inch tart pan. Press the dough into the pan and trim dough, leaving a 1/2-inch overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate at least 10 minutes.

To make the filling, in a large nonstick sauté pan over medium heat, warm the 1/3 cup olive oil, add the garlic and fry, stirring occasionally, until fragrant, about 1 minute. With a slotted spoon, transfer the garlic to a plate and set aside. Season the tomatoes with salt and pepper and arrange them in the pan, sliced side down. Cook, without stirring, until the tomatoes are lightly golden underneath, 4 to 5 minutes. Transfer to a platter. Remove the pan from the heat and stir in the goat cheese, garlic, 1/2 cup of the basil, salt and pepper until smooth and blended.

Brush the pastry with 1 Tbs. of the olive oil and spread the goat cheese mixture evenly over the bottom. Top with the tomatoes, sliced side up, drizzle with the remaining 1 Tbs. olive oil, and season with salt and pepper. Bake until the crust is golden and crisp, about 1 hour. Transfer the tart to a wire rack and cool at least 10 minutes.

Remove the tart from the pan and cut the tart crosswise into slices about 3 inches wide. Garnish with the remaining 1/2 cup basil and serve immediately.
Serves 4 to 6.
This recipe calls for plum tomatoes, but if you have access to local farm stands, choose whichever tomatoes are at their best. If the tomatoes are large and juicy, you don't need to cook them on the stove before baking. However, be sure to sauté the garlic in olive oil to diminish its raw, pungent flavor.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Basil-tomato Tart
   by sgre52160



1 unbaked pie crust 1 1/2 cups shredded mozzarella cheese 5 roma tomatoes 4 cloves garlic 1/2 cup mayo 1/4 cup grated parmesan cheese 1/8 tsp ground white pepper Fresh basil leaves Line




Cherry Tomato Tart With Basil (f & W)
   by ICOOK2



1 1/2 cups all-purpose flour Salt 7 tablespoons cold unsalted butter, cubed 1/2 cup cold heavy cream 2 pints cherry or grape tomatoes 2 tablespoons shredded basil leaves Directions Butter a 9




Apricot-and-basil Shortbread Tart
   by ICOOK2



pastry cream: 1 cup whole milk 5 Tbsp granulated sugar 1/4 cup packed basil leaves with stems 2 large egg yolks 2 1/2 Tbsp cornstarch 2 Tbsp unsalted butter pastry: 1 large hard boiled egg y




Rustic Tomato Tart
   by sgre52160



For The Crust: 1 1/2 cups flour 4 Tablespoons butter, cold and cut into cubes 1/2 teaspoon salt 1 large egg 2-3 Tablespoons cold water For The Filling: 3 tablespoons Dijon or whole-grain must




Tomato And Onion Tart
   by ICOOK2



Ingredients: 3 ripe but firm tomatoes, 8 to 10 oz. total, cut into slices 1/4 inch thick 1 cup all-purpose flour, frozen for 1 hour 1/3 cup cake flour, frozen for 1 hour 1/4 tsp. salt 12 Tbs





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.