A
much requested recipe!
My group of friends will often call
and ask Wayne and I to dinner. Like you, I usually ask what I can bring. More
often than not, I am asked to bring this tart. It has become a local favorite.
(See tips to make it an appetizer.) Tomatoes are not only power packed with
nutrients but they are pleasing to the eye because of their bright color.
Garnish with fresh basil leaves before serving.
Ingredients
& Preparation
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You will need
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Serves:
6 to 8
Preparation Time:
15 Minutes
Cooking Time:
30 Minutes
Oven Temperature:
350
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Step
1: Assemble the pie
Remove pastry from refrigerator and
allow to come to room temperature. Place crust in a 9" tart pan and press
to mold to sides.
Mix the cheese with the garlic and
about half the basil. Fill pie crust with cheese mixture. Place tomatoes edge
to edge on top of cheese. Cut pieces to fill in the gaps. Sprinkle remaining
basil over tomatoes.
Just before baking sprinkle the top
with salt and drizzle olive oil over all. Bake for 30 minutes or until edges of
crust browns.
Step
2: Remove from oven and slice
Remove the pie from oven and allow
to rest for 10 minutes. Remove the tart from the tart pan and slice into wedges
with a pizza cutter or a sharp knife.
Serve warm.
( Usually, the bottom of the tart
pan lifts free from the side to expose the sides of the crust.)
I
sometimes use this recipe to make tartlets for appetizers. Cut the pie crust
into rounds and place in muffin pans, mold to sides and leave a little bit of
crust over the edge. Remove excess. Divide cheese mixture between the cups.
Place one tomato slice on top of cheese in each cup. Sprinkle with salt and
basil and drizzle with oil. Bake until golden brown. (Chiffinade = thinly
sliced herbs. I wash, dry and roll the leaves in a tubular shape then slice
across the leaves to form thin ribbons.) 
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