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Tomato and Basil Tart
Description:
Serves 4-6 Ingredients: 1 1/4 cups all-purpose flour 1/2 tsp salt plus more, to taste 10 tbs. (1 1/4 sticks) chilled unsalted butter, diced 2 tbs ice water 1/3 cup plus 1 tbs extra virgin olive oil 2 garlic cloves, thinly sliced freshly ground pepper, to taste 8 plum tomatoes, halved lengthwise and seeded 8 oz. goat cheese (chevre), crumbled 1/2 cup slivered fresh basil leaves Directions: Preheat oven to 400. Position rack in lower third of oven. Using an electric mixer with a flat beater, mix flour and 1/2 tsp salt on low speed, 15 sec. Add butter; mix to form pea-size crumbs, 30-40 sec. Add water 1 tbs. at a time; mix just until dough comes together. Turn out onto lightly floured surface. Shape into a 5 inch disk. Wrap tightly; refrigerate at least 1 hour. On a lightly floured surface, roll out dough to fit a 13 3/4 x 4 1/4 inch tart pan or round quiche pan. Press dough into pan, trim to ˝ inch around rim and fold in overhang. Press to make sides thicker than bottom; refrigerate 10 minutes. In a non-stick sauté pan over medium heat, warm 1/3 cup of oil. Add garlic; sauté until fragrant, 1 minute. Add salt, pepper, and tomatoes, sliced side down; sauté until golden brown, 4-5 minutes. Brush pastry with 1 tbs oil; top with cheese, basil, and tomatoes, sliced side up. Drizzle with pan juices; season with salt and pepper. Bake until crust is golden, about 1 hour.  Recipe Summary: Comments: Other recipes by Abingdon Manor: Filet of beef with Pomegranate Glaze Avocado, Cream Cheese & Smoked Salmon Bite | |
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