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| THE LIGHTHOUSE |
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you are here: Recipes | Tomato tart with basil and Emmenthaler cheese |
Tomato tart with basil and Emmenthaler cheese
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Tomato tart with basil and Emmenthaler cheese
(serves 8)
This recipe was passed on to us by slow food guru Stephen Flesch.
To save some time you can use ready-made shortcrust pastry. If you like basil, increase the amount to 90g. Why not also try to use half Emmenthaler, half Parmesan cheese.
Shortcrust pastry
250g flour
125g firm butter, cubed
85ml cold water
Filling
12 medium tomatoes, sliced
salt and pepper, to taste
60g fresh basil, chopped
300g Emmenthaler cheese, grated
3 eggs, lightly beaten
250ml fresh cream
fresh basil, to serve
Pastry
Blend the flour and butter until it resembles fine crumbs. Mix with the cold water to form a dough. Cover with clingwrap and chill for a couple of hours. Lightly grease a 27cm flan tin with butter and dust a working area with flour. Roll dough out to fit into the flan tin. Fold twice to make it easier to move to the tin. Unfold in the tin and fit before trimming the edges. The edge should stand up approximately 1cm above the edge of the tin.
Filling
Arrange a layer of tomato slices over the dough, overlapping and starting at the outside and working around and inward. Season and sprinkle with the basil and two-thirds of the cheese. Arrange a second layer of tomatoes on top, season again and top with the remaining cheese. Mix the eggs with the cream and pour carefully into the middle of the tart so that it does not cover and colour the tomatoes. Bake in a preheated oven at 180ºC on a metal baking tray for about an hour.
Allow to cool and then refrigerate overnight. To serve, cut into slices and place on a metal tray. Heat at 200ºC for 10 minutes. Serve on a plate garnished with fresh basil leaves.
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| WEDDING INSPIRATION |
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