Tomato-Basil Tart

This vegetarian tomato and basil tart is one of my classics - I often make it for lunch. I use Trader Joe's® Shredded 3-Cheese Blend (mozzarella, Monterey Jack, and Cheddar cheeses), but any cheese mix or just a single shredded cheese works fine.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 614 Calories

Ingredients

• 2 cups all-purpose flour
• 1 egg
• 3 eggs
• 1 teaspoon salt
• 3 tablespoons sour cream
• 2 tablespoons cold water
• salt and freshly ground black pepper to taste
• 9 tablespoons unsalted butter, cubed
• 6 tablespoons cream cheese, softened
• 12 ounces shredded Italian three-cheese blend
• 1 bunch fresh basil leaves, cut into thin strips
• 5 tomatoes, sliced, or more as needed

Recipe Instructions

Step 1

Combine flour, butter, 1 egg, salt, and water in a large bowl and knead into a smooth dough. Shape into a ball, flatten, and wrap in plastic wrap. Refrigerate for 2 hours.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Grease a springform pan with butter.

Step 3

Sprinkle a work surface with flour and roll out dough into a circle big enough to cover bottom and sides of the prepared springform pan. Line pan with the dough. Prick dough several times with a fork.

Step 4

Bake pastry in the preheated oven for 20 minutes.

Step 5

Meanwhile, stir together remaining eggs, cream cheese, and sour cream using a wooden spoon. Fold in Italian cheese blend and season with salt and pepper. Fold in basil.

Step 6

Remove cooked pastry from oven and cover with 1 layer of tomato slices. Pour half the egg-cheese mixture on top and cover with another layer of tomato slices. Spread remaining egg-cheese mixture on top and cover with a final layer of tomato slices.

Step 7

Bake in the preheated until tart is set, about 45 minutes. Serve warm.