Summer Eating: Tomato Tart

July 20, 2013

Celebrate the summer tomato with this delicious tart from A Spicy Perspective.  For this recipe, use the best and freshest tomatoes you can find.  I suggest picking up a variety of heirloom tomatoes from your local farmer's market.  Serve this summer tomato tart with a side salad for the perfect lunch.

Tomato Tart


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
1/4 cup chopped green onions
5 1/2 cups sharp provolone, grated (or fontina)
1/2 cup mayonnaise
1/2 teaspoon pepper


Preheat oven to 375 degrees Farenheit.

In a food processor, combine the flour, butter, 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 minutes—until 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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