Cheese & tomato tart
By martin cross, 22nd Feb 2012 | Follow this author
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Posted in WikinutGuidesRecipesItalian
A vegetarian savoury tart to serve with salad for a light lunch or with your favourite sides for an evening meal.
Cheese & tomato tart
A tart is a pie without the top crust. When the filling is added to a custard of eggs and milk, the dish is usually termed a quiche or a flan. In this recipe, the filling is layered and bound together by melted cheese. The recipe can be extended or made even more substantial by adding a layer of gently fried onion.
Instead of using a pastry shell, the filling can also be layered on a baked pizza crust and served as an original variant on a Margherita pizza. Add more cheese, if desired, by sprinkling grated Mozzarella or similar melting cheese over the top layer.
Ingredients for cheese & tomato tart
For 6-8 portions
9” pastry shell
2 tbsp of olive oil
1 cup (4oz / 115g) of mozzarella cheese, thinly sliced
4-5 medium tomatoes
¾ tsp of dried or 2 tsp of fresh basil
Salt
Black pepper
4 tbsp of grated Parmesan cheese
How to make a cheese & tomato tart
Pre-heat the oven to 425°F (220°C) and blind bake the pastry shell.
To blind bake the pastry shell, lay a sheet of parchment paper or greaseproof paper inside over the bottom of the shell and fill the pie with dried beans or dried rice.
Bake at 425°F (220°C) on a cookie sheet for around 15 minutes until golden.
While the pastry shell is baking, thinly slice the cheese and cut the tomatoes into ¼” slices or into eighths.
Brush the baked pastry shell with some of the olive oil and line the bottom with the mozzarella slices.
Sprinkle over half the basil.
Arrange the tomato slices in a single layer over the cheese and sprinkle over the remaining basil.
Season with salt and pepper and sprinkle over the Parmesan and the remaining olive oil.
Bake for around 35 minutes at 425°F (220°C).
Check the tart after 20 minutes of baking. If the cheese is exuding too much fat, tilt the pie plate and carefully spoon off the excess fat to avoid the pastry becoming too soggy.
Notes
For an even more substantial tart, add a medium onion to the filling. Peel and halve the onion and slice it thinly. Fry the onion over a gentle heat for 6-8 minutes until it is soft but not coloured. Drain the onion well and arrange it over the bottom of the baked pie shell before laying on the cheese and the tomatoes. Sprinkle the bottom layer with ¼ tsp of garlic powder and each layer with a third of the basil, if desired.
Other thinly sliced melting cheese can be used such as medium or strong Cheddar.
The filling can be laid over a baked pizza crust instead of in a pastry case, if desired. Make your own pizza crust or use a proprietary brand. Sprinkle grated cheese over the top, if desired, and serve as for normal pizza.
Comments
22nd Feb 2012 (#)
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22nd Feb 2012 (#)
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22nd Feb 2012 (#)
A perfect dish, thank you...
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23rd Feb 2012 (#)
I was just telling my friend yesterday how I was craving a tomato tart, no joke. We were watching the cooking channel and they were making one. Yours looks just delicious. As always, thank you for sharing.:)
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16th May 2012 (#)
This looks good. I wonder how it would taste with hot sauce on it!!
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