John Myers
Basil and Tomato Tart
The perfect basil and tomato tart recipe with a picture and simple step-by-step instructions.
- 150 gr Flour
- 1 tsp Salt
- 75 gr Cold butter
- 50 g Parmesan
- 2 dl Water cold
- 1 bunch Chopped basil
- 1 bunch Smooth-Leaved parsley
- 2 Garlic cloves chopped
- 1 dl Milk
- 2 dl Cream 30% fat
- 50 g Parmesan
- 3 Free range eggs
- 6 Big tomatoes ripe
- Salt pepper
- Preheat the oven to 200 degrees.
- Line a baking sheet with a diameter of 30 cm with baking paper.
- For the dough: mix flour with salt. Grate cold butter and crumble the dough with your hands. Add water and knead until smooth. Roll out the dough into the tray and prick tightly with a fork. Put in a cool place.
- Prepare a tall vessel for mixing! Chop the basil, parsley, garlic and place in the container. Add the milk, cream, Parmesan and mix, add the eggs and mix well.
- Salts and pepper. Pour the topping over the dough and put the tomatoes in slices on top.
- Bake in the oven for 30-35 minutes.
- Enjoy lukewarm!
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