Fresh Tomato Tart

Fresh Tomato Tart

Fresh Tomato Tart

45 minutes

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Details
  • Serving Size:   8
  • 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.

Serve warm.

Serves 6-8.

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