Roasted Tomato-Basil Tart with St. George Cheddar
- 2 pounds plum tomatoes (or smallish heirloom tomatoes of any sort)
- 1/4 cup extra-virgin olive oil
- 1 tablespoon finely chopped fresh rosemary
- Salt and freshly ground black pepper
- 1 cup all-purpose flour, plus more for the work surface
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 4 to 5 tablespoons ice water
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large yellow onion, thinly sliced
- Salt and freshly ground black pepper
- 1/2 pound St. George or medium-aged white Cheddar cheese, shredded
- 1/2 cup chiffonade of fresh basil (that means cut into long, narrow strips)
- 2 tablespoons crème fraîche
- 1 large egg mixed with 1 tablespoon whole milk
- Produce
- Chiffonade of fresh basil (1/2 cup)
- Plum tomatoes (2 pounds)
- Rosemary, fresh (1 tablespoon)
- Yellow onion, large (1)
- Cooking & Baking
- All-purpose flour (1 cup)
- Olive oil, extra-virgin (3/8 cup)
- Salt (1/4 teaspoon)
- Salt and freshly ground black pepper (2)
- Drinks
- Ice water (4 tablespoons)
- Dairy
- Butter, unsalted (6 tablespoons)
- Creme fraiche (2 tablespoons)
- Refrigerated
- Egg mixed with, large (1)
- Other
- 1/2 pound St. George or medium-aged white Cheddar cheese, shredded
Preparation
Read recipe preparation on leitesculinaria.com
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Published September 20, 2012 (5 months ago).
64 people saved this recipe.
