Fresh Tomato Tart

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


  1. Preheat oven to 375*.
  2. In a food processor, combine the flour, cornstarch and one-fourth teaspoon salt. Pulse the mixture until it is in very tiny bits.
  3. Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely.
  4. 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.
  5. Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons.
  6. Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell.
  7. 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.
  8. Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm. Serves 6-8.

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