Fresh Tomato Tart

Fresh Tomato Tart

Fresh Tomato Tart

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit

 45 minutes

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Details

Servings: 8
Calories: 598
Protein: 28g
Fiber: 2g
Sugar: 4g
Carb Total: 22g
Saturated: 23g
Fat Total: 45g
Vegetarian: True
Weight Watchers: 21 Points
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Ingredients

1 1/4 cups flour
1 tablespoon plus 2 teaspoons cornstarch
1/4 teaspoon salt
6 tablespoons butter, diced
1 egg
2 pints grape or cherry tomatoes, rinsed and dried
1/2 cup basil leaves, divided
cup chopped green onions
5 1/2 cups sharp provolone, grated (or fontina)
1/2 cup mayonnaise
1/2 teaspoon pepper

Instructions

Preheat oven to 375*.

In a food processor, combine the flour, cornstarch and one-fourth teaspoon salt. Pulse the mixture until it is in very tiny bits.

Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely.

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.

Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons.

Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl.

Spread the mixture over the bottom of the tart shell.

Top with grape tomatoes and press them down.

Bake for 35 minutesuntil the crust edges are golden-brown and the cheese is bubbling up.

Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons.

View original preparation instructions

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