Tomato Tart with Feta and Basil

Tomato Tart with Feta and Basil

  • 1 pie crust
  • 8 ounces Feta cheese
  • 1 tablespoon milk
  • 1 egg, lightly beaten
  • 2 tablespoons corn starch
  • 2 tablespoons diced red onion
  • 2 1/2 tablespoons chopped fresh basil, divided
  • 3 Roma tomatoes, sliced into 1/8 inch slices
  • 12 sweet golden cherry tomatoes, halved
  • 1 tablespoon olive oil
  • salt and pepper

 

Preheat the oven to 350 F.  Spray a 9-inch tart pan with a removable bottom with non-stick spray.

Roll the pie dough out so that it's large enough to fit in the pan with a 1-inch overhang.  Settle the dough into the pan, fold the overhang under all around the sides to create a thick crust and gently press against the edges.  Place in the freezer to chill while you prepare the rest of the ingredients.

With an electric mixer, combine the Feta, milk, egg and corn starch and beat on medium speed for 2 minutes until well blended.  Mixture will still be lumpy from the Feta.  Stir in the diced onion and 2 tablespoons chopped basil.  Spread the cheese mixture into the chilled crust.

Arrange the Roma tomato slices on top of the cheese in concentric circles.  Arrange the golden cherry tomato halves on top.  Drizzle the tomatoes with the olive oil, then sprinkle with salt and pepper, and top with the remaining 1/2 tablespoon chopped basil.

Bake for 45-50 minutes, until the crust begins to turn golden.  Remove from the oven and let sit for 20-30 minutes before slicing.

The tart is wonderful for brunch, with a poached or fried egg served on top of each slice.

Yields 8 servings.
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