ZURIE'S TOMATO AND CREAM CHEESE TART
I'd like to dedicate this recipe to Molly53. When I could not find a tomato tart or pie on Zaar with cream cheese as a basis, she went to the trouble of converting a recipe and posting it for me in RR, which is really going to a lot of trouble! Thank you, Molly53!! This is not that tart, but in the end I put this together, and my severest critic, my husband, said the tart was fine. At the time of my request in RR I had lots of small plum tomatoes which in the heat became too overripe for salad but I could not bear to throw them out. I had a large chunk left of my favourite pastry, recipe #197151, which had to be used, but I confess that I don't know how much I used for this pie.... The amount given is a guess. The taste is clean; I did not want to use mayo. Prep time does not include making the pastry.
Provided by Zurie
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 420 deg F/210 deg C (to start with).
- Line a smallish oven dish with pastry, rolled out thinly. I used a rectangular dish. If you prefer, beat an extra egg and paint the pastry with egg, for a golden colour after baking.Keep pastry cold at all times, so put into fridge while you continue.
- In a bowl, mix together everything except the small tomatoes. My cream cheese was very firm and cold still, so I used an electric beater for quite a while to get the mixture to be smooth.
- Although fresh basil is plentiful, I felt that dried basil stood up better to oven heat than fresh basil.
- Take the pastry-lined dish from fridge, and spoon in the cream cheese mixture.
- Top neatly with the small tomatoes, and sprinkle over the 1/2 teaspoon sugar.
- Bake in preheated oven for about 40 - 45 minutes, until some tomatoes start colouring, then wrinkle, and the cream cheese base puffs up. It will sink again as it cools.
- Lovely side dish with fried chicken pieces.
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