This vegetarian tomato and basil tart is one of my classics - I often make it for lunch. I use Trader Joe's® Shredded 3-Cheese Blend (mozzarella, Monterey Jack, and Cheddar cheeses), but any cheese mix or just a single shredded cheese works fine.
Provided by barbara
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 3h30m
Yield 6
Number Of Ingredients 12
Steps:
- Combine flour, butter, 1 egg, salt, and water in a large bowl and knead into a smooth dough. Shape into a ball, flatten, and wrap in plastic wrap. Refrigerate for 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a springform pan with butter.
- Sprinkle a work surface with flour and roll out dough into a circle big enough to cover bottom and sides of the prepared springform pan. Line pan with the dough. Prick dough several times with a fork.
- Bake pastry in the preheated oven for 20 minutes.
- Meanwhile, stir together remaining eggs, cream cheese, and sour cream using a wooden spoon. Fold in Italian cheese blend and season with salt and pepper. Fold in basil.
- Remove cooked pastry from oven and cover with 1 layer of tomato slices. Pour half the egg-cheese mixture on top and cover with another layer of tomato slices. Spread remaining egg-cheese mixture on top and cover with a final layer of tomato slices.
- Bake in the preheated until tart is set, about 45 minutes. Serve warm.
Nutrition Facts : Calories 614.4 calories, Carbohydrate 39.9 g, Cholesterol 225.4 mg, Fat 40.8 g, Fiber 2.8 g, Protein 23.6 g, SaturatedFat 24.5 g, Sodium 959.8 mg, Sugar 3.7 g
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