Tomato Tart
Ingredients
The crust
-
240
grams
All Purpose flour
-
½
teaspoon
salt
-
½
cup
olive oil
-
3–4
tablespoons
water
The filling
-
1½
tablespoons
egg white
-
1
teaspoon
dijon mustard
-
½
cup
parmesan cheese, grated
-
8
ounces
goat cheese
-
2
pounds
heirloom tomatoes
-
⅓
cup
fresh basil leaves
-
1
teaspoon
olive oil
-
1
teaspoon
honey (optional)
-
to taste
black pepper
Instructions
- Preheat the oven to 350°F.
- Mix flour and salt in a bowl, then add olive oil and 3 tablespoons of water, mixing until it forms a soft dough.
- Roll out the dough or press it into a 10" tart pan, then poke holes in the bottom.
- Bake the crust for 10 minutes, check for bubbles, and bake for an additional 15 minutes.
- Brush the warm crust with a mixture of dijon and egg white, then sprinkle parmesan on top and bake for 5 more minutes.
- Increase the oven temperature to 425°F.
- Slice the tomatoes, salt them, and let them drain for 30 minutes.
- Crumble goat cheese over the cooled crust, add basil, and arrange the tomatoes on top.
- Drizzle with olive oil and honey, sprinkle with black pepper, and bake for 25-30 minutes.
- Garnish with basil leaves and serve.
Nutrition Facts (estimated)
Servings
8 slices
Calories
349
Total fat
21.9g
Total carbohydrates
27.5g
Total protein
12g
Sodium
325.8mg
Cholesterol
16.7mg
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