About this recipe:This vegetarian tomato and basil tart is one of my classics - I often make it for lunch. With a mixed salad and fresh bread, it tastes wonderful. The tomato tart can be warmed up the next day and enjoyed for a breakfast on the go.
125g butter, at room temperature
250g plain flour
1 teaspoon salt
2 tablespoons of cold water
Flour for rolling
60g cream cheese
40g soured cream
300-350g Gouda cheese, grated
salt and freshly ground pepper to taste
1 bunch fresh basil
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Cut butter into small pieces. In a large bowl, knead the flour, butter, salt, 1 egg and 2 tablespoons of cold water into a pastry.
Wrap in cling film or place it in a plastic container with a lid and put it into the refrigerator for 2 hours.
Preheat oven to 200 C / Gas 6. Grease a springform tin with butter. Roll out the chilled pastry on a little flour and line the bottom and sides of the tin with it. Prick the pastry with a fork several times.
Pre-bake in the preheated oven for 20 minutes.
In the meantime wash and dry the tomatoes, remove the stems and cut into thick slices.
In a large bowl, mix the remaining egg, cream cheese, soured cream and Gouda cheese with a wooden spoon. Season with salt and pepper.
Rinse the basil with cold water, shake off, pluck off the leaves and cut into fine strips. Save some for the garnish and mix the rest into the egg mixture.
Spread some of tomato slices evenly over the cooked pastry base and pour half of the egg-cheese mixture over it. Add another layer of tomato slices on top and spread the rest of the eggs and cheese over them. Again, cover with tomato slices.
Bake in the preheated oven for about 45 minutes. Remove from the oven and sprinkle the rest of basil on the pie. Serve while still warm.
Liked it, liked the way it stayed compact. I goofed and put in a bit too much salt, so will be careful about that next time. I used cheddar and gouda since I didn't have enough of the latter. Can see experimenting with other cheeses depending on my mood. - 09 Oct 2016