Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup cherry tomatoes, halved
- 1/2 cup Lightvan cheese, shredded
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Special equipment needed:
- 9-inch tart pan
- Parchment paper
- Pie weights or dried beans
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. Line the crust with parchment paper and fill it with pie weights or dried beans.
4. Bake the crust for 10 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes.
5. In a skillet, heat the olive oil over medium heat. Add the garlic and red onion and sauté for 2-3 minutes until softened.
6. Add the cherry tomatoes and sauté for another 2-3 minutes until they start to soften.
7. Spread the Lightvan cheese over the bottom of the tart crust.
8. Top the cheese with the tomato mixture and sprinkle with chopped basil.
9. Season with salt and pepper to taste.
10. Bake the tart for 20-25 minutes until the cheese is melted and the crust is golden brown.
11. Let the tart cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 210
Fat: 14g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 220mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 2g
Protein: 5g
Substitutions for ingredients:
- Lightvan cheese can be substituted with any other mild, melty cheese such as mozzarella or Monterey Jack.
- Cherry tomatoes can be substituted with any other small tomato variety.
- Red onion can be substituted with yellow or white onion.
- Fresh basil can be substituted with dried basil.
Variations:
- Add cooked bacon or prosciutto to the tomato mixture for added flavor.
- Use a mix of different colored cherry tomatoes for a more colorful tart.
- Add sliced mushrooms to the tomato mixture for a heartier tart.
Tips and tricks:
- Be sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- If the edges of the crust start to brown too quickly, cover them with foil.
- Let the tart cool slightly before slicing to prevent the cheese from oozing out.
Storage instructions:
Leftover tart can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the tart in a preheated 350°F oven for 10-15 minutes until heated through.
Presentation ideas:
Serve the tart on a platter with fresh basil leaves and cherry tomatoes as garnish.
Garnishes:
Fresh basil leaves and cherry tomatoes
Pairings:
This tart pairs well with a light salad or soup for a complete meal.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Tomato soup
- Roasted vegetables
Troubleshooting advice:
- If the crust is too crumbly, try adding a tablespoon of water to the dough before rolling it out.
- If the cheese is not melting, try broiling the tart for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
Be sure to wash all produce thoroughly before using.
Food history:
Tarts have been a popular dish in European cuisine for centuries, with savory tarts becoming especially popular in the 19th century.
Flavor profiles:
This tart has a savory, cheesy flavor with a hint of sweetness from the cherry tomatoes and a fresh, herbaceous note from the basil.
Serving suggestions:
Serve this tart as a light lunch or dinner with a side salad or soup. It also makes a great appetizer for a party or gathering.
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