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Roasted Tomato & Basil Tart

Savory tarts are an all in one meal. Eggs, milk, and cheese come together in a flaky crust to create a delicious meal served warm or at room temperature.  You can customize them to be perfect for breakfast, brunch, and dinner. This Tart recipe combines two ingredients that were meant for each other: Tomatoes & Basil. What could possibly go wrong with this?

Delicious Rating: I rated this for a  master chef just because of the crust. Homemade crust takes time to perfect although it can be a simple thing for most people. The tart smells delicious while baking but the taste didn’t take a stand when served. It was just Okay, not delicious. I don’t think I will cook this particular not so easy recipe again. But if this seems like something you may enjoy please cook it and let me know what you thought!

This recipe is from “The Good Housekeeping Step-by-Step Cookbook”, a gift from my Father. I have had this recipe bookmarked for awhile and decided to cook it up for “Bookmarked Recipes”, a great event hosted by Jacqueline from Tinned Tomatoes and Ruth’s Kitchen Experiments as the Challenge founder!

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Roasted Tomato & Basil Tart
Author: 
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Yields: 8 servings
 
Perfect for a brunch meal.
Ingredients
  • 1.5 cups of flour
  • ½ tsp salt
  • 2 tbsp shortening
  • ½ cup of cold butter, cut up
  • 8 plum tomatoes, cut into ½ inch think slices
  • 1 tsp black pepper
  • 2 tsp salt
  • 6 eggs
  • 2 cups milk
  • 1 package of spreadable cheese, garlic & herb
  • 1 cup of fresh basil, chopped
Instructions
  1. In a large bowl mix flour & salt and cut in shortening and butter until it the mixture forms coarse crumbs.
  2. Sprinkle 4 tbsp of ice water in and mix lightly with a fork until dough is moist enough to hold together.
  3. Shape into large ball, wrap with saran wrap, and refrigerate for 30 minutes.
  4. Roll dough out into a 14-inch round and ease in tart pan.
  5. Cut off over hang if you desire or keep.
  6. Place in refrigerator.
  7. Preheat oven to 450 degrees F.
  8. Grease a jelly roll pan and place tomatoes on it.
  9. Sprinkle with salt & pepper and bake for 30-minutes.
  10. Remove and let cool and turn oven down to 375 degrees F.
  11. In a large bowl whisk together eggs, milk, cheese, and ½ tsp of salt.
  12. Stir in basil, leaving 1 tbsp out for topping.
  13. Pour egg mixture into tart shell and arrange tomatoes on top.
  14. Sprinkle with remaining basil and bake for 45-minutes or until inserted knife comes out clean.
  15. Let cool on wire rack.
  16. Serve hot or at room temperature.

Use a short cut and buy pre-made crust if you prefer.

If you don’t have fresh basil you can use other fresh herbs. Rosemary would be absolutely delicious in this tart.

Next time I make this recipe I think I would go with using cherry tomatoes. They are much more cuter and would add to the presentation.

Enjoy!

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