Try this Tomato, Basil And Cheese Tart recipe, or contribute your own.
Suggest a better descriptionMake the shell: In a large bowl, blend the flour, butter, shortening, bacon, and salt until the mixture resembles meal. Add 3 to 4 tablespoon ice water, or enough to form a dough, tossing the mixture until the water is incorporated. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball. Flatten the dough slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour. Roll the dough into a 1/3-inch thick round on a floured surface and fit it into a 9-inch tart pan with a removable fluted rim. Prick the shell lightly with a fork and chill it for 30 minutes. Line shell with foil, fill foil with the rice, and bake shell in lower third of a preheated 425oF oven for 15 minutes. Remove rice and foil carefully, bake the shell for 3 to 5 minutes more, or until it is pale golden, and let it cool in the pan on a rack. Make the filling: Sprinkle tomato slices on both sides lightly with additional salt and let them drain on paper towels. In a food processor or blender, puree the basil leaves with the ricotta, add the eggs, and blend the mixture until it is combined. Add the remaining 1 1/2 teaspoon salt, mozzarella, Parmesan, and freshly grated black pepper to taste and blend the mixture until it is just combined. Pat the tomato slices dry with paper towels, line the bottom of the shell with the tomato end pieces, and spoon the cheese mixture over the end pieces, smoothing the mixture. Arrange remaining tomato slices in one layer, overlapping them slightly, over the cheese mixture and brush them with the oil. Bake the tart in a preheated 350 degrees F oven for 40 to 50 minutes, or until the cheese mixture is set. Transfer the tart to a rack, let it stand for 10 minutes, and garnish with the basil sprigs. Serve the tart hot or at room temperature. Serve 6. 1987 Best of Gourmet, Copyright 1987 by Sara Moulton. Recipe by: Good Morning America
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (460g) | ||
Recipe Makes: 1 servings | ||
|
||
Calories: 1003 | ||
Calories from Fat: 373 (37%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 41.5g | 55 % | |
Saturated Fat 19.2g | 96 % | |
Monounsaturated Fat 15.7g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 58.3mg | 18 % | |
Sodium 2749.5mg | 95 % | |
Potassium 275.1mg | 7 % | |
Total Carbohydrate 119g | 35 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 114.4g | ||
Protein 34.8g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1003
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.