Southern Tomato Tart Recipe
Indulge in our Southern Tomato Tart, a delightful blend of sweet, vine-ripened tomatoes nestled in a flaky, buttery crust. Topped with a rich layer of creamy goat cheese and a hint of fresh basil, this savory tart is baked to golden perfection. Perfect as a starter or a light meal, it's a taste of the South you won't want to miss!
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the crust
In a large bowl, mix the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- 2
Preheat the oven
Preheat your oven to 375°F (190°C).
- 3
Roll out the dough
On a floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
- 4
Pre-bake the crust
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until lightly golden.
- 5
Prepare the filling
In a bowl, combine the sliced tomatoes, basil leaves, mozzarella cheese, Parmesan cheese, black pepper, and olive oil. Mix well.
- 6
Make the custard
In another bowl, whisk together the egg and heavy cream until smooth.
- 7
Assemble the tart
Spread the tomato filling evenly over the pre-baked crust. Pour the egg and cream mixture over the top.
- 8
Bake the tart
Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
- 9
Cool and serve
Allow the tart to cool for a few minutes before slicing. Serve warm or at room temperature.
