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Food & Wine


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4
What's This?
Serving size 8
Prep Time
Total Time

Ingredients

1 ½ cup all-purpose flour salt7 Tbsp cold unsalted butter, cubed½ cup cold heavy cream2 pt cherry or grape tomato2 Tbsp shredded basil leaves

Directions

1. Butter a 9-inch tart pan with a removable bottom. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal. Add the cream and pulse until the dough nearly comes together. Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight.

2. Preheat the oven to 325°. Roll out the dough to a 14-inch round. Press the round into the tart pan; trim off any excess. Mound the tomatoes in the shell. Bake for about 1 hour and 40 minutes, until the dough is evenly browned. Let cool. Season with salt, garnish with the basil and serve.

Tags: Appetizer, Side Dish, Vegetarian, Vegetable, Tomato, Dairy, Baking, Bridal Shower, Mother's Day, Entertaining

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