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Author Notes: It comes from my foodie cook's brain.. The tart crust is extra easy and spectacular and adaptable to sweet or savory tarts. The filling is both rich and light - don't know why but it is. It is suitable for a main course or as a side dish. Yum. Makes me hungry to talk about it. —Barbara Johnson
Serves depends on whether you use it as a main or a side dish
- 1-1/4 cups flour
- 1 teaspoon salt
- grinding pepper
- 6 tbsp frozen sweet butter
- 3 ounces block cream cheese, cubed
- 1/8 teaspoon cayenne pepper
- 3 tomatoes, sliced 1/4" thick
- 2 oz cream cheese block, small cubes
- 1 cup coarsely chopped fine gruyere
- 1/2 cup coarsely chopped fresh spinach
- 1/4 cup basil leaves, left whole
- 2 eggs, beaten
- 1/2 cup heavy cream
- 3 tablespoons grated parmesano
- 1/2 cup sauteed in butter sweet onions
- Throw everything into the bowl of your food processor. Whirl just till the mixture is the size of large cornmeal. Press into 9" round or 8" square tart pan, using floured hands. Bake at 350 for 15 minutes or so, until lightly browned. Cool
- In the partially baked crust layer sauteed onions, gruyere cheese, spinach, cream cheese. Mix cream and eggs and pour over. Place overlapping tomato slices on top, sprinkle with basil leaves and parmesano cheese. Bake for approximately 35-40 minutes, or until lightly browned at 370. Cool slightly before cutting. Tart can be served hot or at room temperature
- yes, I left out the salt in the filling., If you want to add salt and pepper to the egg/cream mixture, you may do so. And you may also sprinkle cayenne into the egg/cream mixture, should you wish a spicier tart.