Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup of Bergenost cheese, crumbled
- 2 medium-sized tomatoes, sliced
- 1/4 cup of fresh basil leaves, chopped
- 3 eggs
- 1/2 cup of heavy cream
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Special equipment needed:
- 9-inch tart pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it into the tart pan. Trim the edges and prick the bottom with a fork.
3. Sprinkle the crumbled Bergenost cheese on the bottom of the pie crust.
4. Arrange the sliced tomatoes on top of the cheese.
5. Sprinkle the chopped basil leaves over the tomatoes.
6. In a separate bowl, whisk together the eggs, heavy cream, salt, and black pepper.
7. Pour the egg mixture over the tomatoes and cheese.
8. Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
9. Let the tart cool for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 280
Fat: 22g
Carbohydrates: 13g
Protein: 9g
Sodium: 290mg
Sugar: 2g
Substitutions for ingredients:
- Instead of Bergenost cheese, you can use any soft, creamy cheese like goat cheese or feta cheese.
- Instead of fresh basil, you can use dried basil or any other fresh herb like thyme or oregano.
Variations:
- Add sliced onions or roasted garlic to the tart for extra flavor.
- Use different types of tomatoes like cherry tomatoes or heirloom tomatoes for a colorful and flavorful tart.
- Add cooked bacon or ham for a meaty version of the tart.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork to prevent it from puffing up while baking.
- Use a sharp knife to slice the tomatoes evenly.
- Let the tart cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tart on a platter with fresh basil leaves and cherry tomatoes as a garnish.
Garnishes:
Fresh basil leaves, cherry tomatoes, or a sprinkle of grated Parmesan cheese.
Pairings:
Serve the tart with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
- Grilled zucchini with Parmesan cheese
Troubleshooting advice:
- If the crust is browning too quickly, cover it with aluminum foil to prevent burning.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
Make sure to refrigerate any leftover tart within 2 hours of cooking to prevent bacterial growth.
Food history:
Tarts have been a popular dish in Europe since the Middle Ages, and were often served as a dessert. However, savory tarts like this Bergenost and Tomato Tart have become more popular in recent years.
Flavor profiles:
This tart has a creamy and tangy flavor from the Bergenost cheese, a sweet and juicy flavor from the tomatoes, and a fresh and herbaceous flavor from the basil.
Serving suggestions:
Serve this tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A