1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Fresh Tomato and Basil Tart
Fr
Featured Recipe, Aug 10 2013
Simply Sensational! We cooked this so why don't you try it too? Don't forget to upload a cooksnap of yours to say 'thanks!' to Tim for sharing this delicious recipe!

The CookMap.com Team

Preparations

  1. Step 1

    Gather up your ingredients and your tart crust! I prepared my own olive oil and whole wheat flour tart crust with rosemary based on this recipe: http://delectablymine.blogspot.jp/2011/05/olive-oil-tart-crust.html.

    Gather up your ingredients and your tart crust! I prepared my own olive oil and whole wheat flour tart crust with rosemary based on this recipe: http://delectablymine.blogspot.jp/2011/05/olive-oil-tart-crust.html.

  2. Step 2

    Preheat oven to 450F (230C). Cut your tomatoes in half and spread them out in a roasting pan.  Drizzle them with olive oil (I used garlic-infused olive oil) and top them with salt and pepper (I used an herb salt).  Roast them in the oven for about 30 minutes until slightly charred. Remove to cool.

    Preheat oven to 450F (230C). Cut your tomatoes in half and spread them out in a roasting pan. Drizzle them with olive oil (I used garlic-infused olive oil) and top them with salt and pepper (I used an herb salt). Roast them in the oven for about 30 minutes until slightly charred. Remove to cool.

  3. Step 3

    Reduce the oven to 375F (190C).  Chop up the feta cheese and the basil leaves. In a large bowl, whisk together the eggs, milk, two cheeses, and about 1/2 tsp of salt.  Add in the basil leaves, but leave about 1 tbsp for topping.

    Reduce the oven to 375F (190C). Chop up the feta cheese and the basil leaves. In a large bowl, whisk together the eggs, milk, two cheeses, and about 1/2 tsp of salt. Add in the basil leaves, but leave about 1 tbsp for topping.

  4. Step 4

    Pour the egg/milk mixture into your tart shell (it may overflow when you add the tomatoes, so try not to add too much, and you can add in the rest at the end if possible).  Top with the roast tomatoes and the chopped basil for topping.  Bake at 375F (190C) for about 45 minutes until set.  Cool on a wire rack, and serve!

    Pour the egg/milk mixture into your tart shell (it may overflow when you add the tomatoes, so try not to add too much, and you can add in the rest at the end if possible). Top with the roast tomatoes and the chopped basil for topping. Bake at 375F (190C) for about 45 minutes until set. Cool on a wire rack, and serve!

  5. Step 5

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

Comments

  • Felice

    Felice I think this is one of the most delicious looking things I've ever seen!

    almost 6 years ago
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