![]() ![]() Heat the 4 tablespoons butter in a large (12-inch) saut pan over medium to medium-high heat. ![]() Scatter olives and basil over the top and finish with the last of the cheese.īake for 10 to 12 minutes, or until cheeses are bubbly and the tart shell is golden brown. Wrap in plastic and refrigerate for one hour. Layer tomatoes on top and brush with a little of the balsamic mixture. Scatter leeks over the bottom of the pastry shell. Ingredients Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round (see Note) 1 pounds ripe heirloom tomatoes (about 4 medium) cup store-bought pesto cup shredded mozzarella (about 3 ounces) 1 tablespoon finely chopped fresh basil 1 tablespoon finely chopped. Fit the pastry into a 9-inch tart pan and trim any excess. Season the tomatoes evenly on both sides with salt and pepper, then cover with another paper towel and let sit for 15 minutes to draw moisture out of the tomatoes. Set the sliced tomatoes on top in a single layer. Its perfect for an outdoor party and so easy to make Kathleen Merkley, Layton, Utah. Line a large baking sheet with paper towels. Trim the corners to make it slightly round and prick the surface all over with a fork. Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. Unfold a sheet of pastry onto a cutting board and roll it out lightly to make a 12-inch square. In another small bowl, combine olive oil, balsamic vinegar and garlic, and season with a little salt and pepper. Set aside.Ĭombine cheeses in a bowl and set aside. Add leeks and herbes de Provence and cook for 10 minutes, or until golden. In a sauté pan, heat butter over medium heat. Ingredients for Heirloom Tomato Tart Recipe 0.08 teaspoon Cornmeal 0.08 pound Refrigerated pizza dough, at room temperature 1/50 cup Kraft olive oil. top of each tomato and quickly blanch the tomatoes in the boiling water for thirty seconds. ![]()
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