This is a gorgeous vegetarian celebration of summer; a beautiful Sunday Brunch or lunch dish for family or company
Course
Main
Cuisine
Canadian
Prep Time30minutes
Cook Time1hour
Total Time1hour30minutes
Servings10inch tart
AuthorValerie Lugonja
Ingredients
Ingredients for Pastry:
One disc of homemade frozen Tenderflake Pie Pastry
Ingredients for Filling:
cherry tomatoes; halved
100/150gof Gruyère cheese
200gor 4/5 cup whole milk
250gor 1 1/4 cup whipping cream
2eggs
2egg yolks
salt
freshly ground pepper
fresh basil for garnish
Instructions
Instructions for Pastry:
Follow instructions as per the recipe; place rings onto parchment covered cookie sheet
Preheat oven to 375F
Roll pastry over the rings to prepare to partially blind bake; dock base of pastry with fork
Place plastic wrap over shell; fill with rice or beans, cover with plastic
Place in oven for 15-18 minutes, until just beginning to brown
Remove from oven; cook and prepare filling
Instructions for Filling:
Preheat oven to 360F
Beat eggs, milk, and cream together with the salt and pepper
Pour everything into the pie shell, sprinkle with cheese
Top with halved cherry tomatoes, cut side up, in a decorative centric pattern
Bake for 30 – 40 minutes (until cooked)
Garnish with gorgeous finishing salt and tiny fresh basil leaves; serve immediately
Also good at room temperature
Recipe Notes
A whole wheat pastry, or one with a little thyme or another herb added to it would be a lovely alternative to the standard Tenderflake recipe. There will be more filling than needed for one 10 inch tart mold; see photos. I made a small individual mold and had enough for a crustless dish, too.