When summer heaps its blessings of real garden-fresh tomatoes and pungeant basil upon me, I find as many opportunities to use them in the kitchen as I can. This recipe, using a pate brise crust and your choice of cheeses, is easy to make and delicious to consume. Plus, its beautiful, simple presentation inspires hungry awe in your family and guests. I made two of these tarts for a local houseconcert a couple of weeks ago and they were very well received.
Delicious Summer Duo Tart
1 pate brise crust, pressed into a tart pan and baked in a 450 degree F. oven until crust is lightly browned and thoroughly dry.
1 1/2 cup shredded baking or melting cheese, like gruyere, swiss, mozzarella, queso fresco or feta (reduce the amount if you use feta)
4 garden-fresh roma tomatoes, cut into thin wedges and drained on paper towels
1/4 cup loosely packed basil leaves
4-5 cloves of garlic
1/2 cup mayonaisse
1/4 cup grated aged cheese, like parmigiano reggiano, pecorino romano or cotija cheese
Sprinkle 1/2 cup of the baking cheese into warm tart crust. Set aside.
Preheat oven to 375 degres F. Arrange tomatoes on crust. Process basil and garlic in a food processor until finely chopped. Combine garlic, basil, mayonaisse, aged cheese and remaining cup of baking cheese in a bowl and spread over tomato wedges.
Bake for 25 minutes, or until cheese is melted and golden on top.
Let rest for five minutes before cutting and serving.