Fresh Tomato Tart

• Vegetarian

• Produce

  • 1/2 cup Basil, leaves
  • 2 pints Grape or cherry tomatoes
  • 1/3 cup Green onions

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 2/3 tbsp Cornstarch
  • 1 1/4 cups Flour
  • 1/4 tsp Salt

• Dairy

  • 6 tbsp Butter
  • 1 1/2 cups Provolone, sharp

Found on aspicyperspective.com

Ingredients

• 1 1/4 cups flour
• 1 tablespoon + 2 teaspoons cornstarch
• 6 tablespoons butter, diced
• 1 large egg
• 1/4 teaspoon salt
• 2 pints grape or cherry tomatoes, rinsed and dried
• 1 1/2 cups sharp provolone, grated (or fontina)
• 1/2 cup basil leaves, divided
• 1/2 cup mayonnaise
• 1/3 cup chopped green onions
• 1/2 teaspoon ground black pepper

Directions

• For the Crust: Preheat oven to 375 degrees F. In a food processor, combine the flour, cornstarch , butter, and salt. Pulse the mixture until it forms very tiny bits. Add one egg and pulse until a dough forms. This dough is rather tough, but it does come together nicely. Gather the dough into a ball. Then press the dough in to the 9 inch tart pan, covering every bit. (You can roll the dough out to a 12-inch circle, if you want.) Crimp the edges, and refrigerate for 30 minutes. Roughly chop 1/4 cup of the basil leaves. Stack and roll the remaining basil leaves and cut them into thin ribbons. Save the ribbons for the end. Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell. Top with grape tomatoes and press them down. Bake for 35 minutes—until the crust edges are golden-brown and the cheese is bubbling up. Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons. Serve warm. Serves 6-8.