Advertising
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the flour and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together. Form it into a disk, wrap it in plastic, and chill for 30 minutes.
- On a floured surface, roll out the chilled dough into a circle about 1/8 inch thick, then transfer it to a tart pan. Trim off the excess dough and poke the bottom with a fork to prevent bubbling.
- In a large bowl, whisk together the eggs and heavy cream until well combined. Stir in the shredded cheese.
- Arrange the sliced tomatoes on top of the crust, and pour the egg and cheese mixture over the tomatoes. Season with salt and pepper.
- Bake in the preheated oven for 30-40 minutes, or until the tart is golden brown and puffed.
- Let it cool slightly before slicing. Garnish with fresh basil leaves if desired, and serve warm or at room temperature.
Chef’s Tips
- For a richer flavor, try adding herbs like thyme or oregano to the egg mixture.
- Make the crust ahead of time and store it in the fridge for up to 2 days.
- This tart can be served with a side salad for a complete meal!
Nutrition (per serving)
Approximate calories: 250, protein: 8g, carbs: 20g, fat: 16g
“`
Advertising
