Wednesday, September 4, 2013
Basil Tomato Tart (or small tarts)
As shared by Mari @ Once Upon a Plate
Adapted from "Gathering in the Garden" by Shelly Snow and Elaine Husband
Basil Tomato Tart
8 to 10 servings
12 cup flour
Salt and Pepper to taste
1 large or 2 medium ripe tomatoes, sliced 1/4-inch thick
1 pie crust (home made, or frozen, etc.) *see notes below
3 green onions (scallions), chopped ~ both white and green parts
1/3 cup fresh basil, coarsely chopped
1/2 cup real mayonnaise (not sandwich spread)
2 cups grated Swiss cheese
8-10 black olives
8-10 fresh basil leaves
Preheat oven to 350º(F)
Pour flour, salt and pepper into a plastic bag, place sliced tomatoes into bag and shake well to coat evenly. Layer tomatoes on bottom of piecrust. Sprinkle green onions and basil evenly over the tomatoes, mix the mayonnaise and Swiss cheese together and spread it evenly over the ingredients in the pie crust. Bake for approximately 35 to 40 minutes, or until cheese is bubbly and golden brown. Allow to stand for 10 minutes before serving. Garnish each slice with a basil leaf and olive if desired.
Delicious warm or at room temperature.
This can be made into small tarts: Cut pastry into rounds, larger than tartlet pans. For the tomatoes use either smaller tomatoes (to fit into bottom of tartlet lined pastry, chopped and drained tomatoes, or
cherry or grape tomatoes, cut in half.) Proceed with recipe.