Summer Tomato Tart
This is a gorgeous vegetarian celebration of summer; a beautiful Sunday Brunch or lunch dish for family or company
Servings: 10 inch tart
Ingredients
Ingredients for Pastry:
- One disc of homemade frozen Tenderflake Pie Pastry
Ingredients for Filling:
- cherry tomatoes; halved
- 100/150 g of Gruyère cheese
- 200 g or 4/5 cup whole milk
- 250 g or 1 1/4 cup whipping cream
- 2 eggs
- 2 egg 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
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.
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.