Friday, August 16, 2013

Tomato Basil Tarts

Tomatoes, fresh basil from the garden, free-run organic eggs, sour cream, proper Parmigiano cheese, salt and pepper were poured into a savoury pre-baked crust, then baked once more. This was a perfect, simple recipe considering the heat outside and wanting to spend as little possible time cooking oneself in the kitchen. To achieve a pretty top, lay the sliced tomatoes on top of the egg and tear pieces of basil over. As the tart bakes, parts of the tomatoes will slip underneath the egg mixture and create the look you see in the picture. This dish would also be good using puffed-pastry as the base, or cherry tomatoes in place of the beefsteak tomatoes.  If baked in a pie-dish, wedge-style pieces would be nice to serve. I used a 9/13'' pan and so cut them into rustic squares.

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