Appetizer > Savory Tarts

Queso Fresco and Tomato Tart Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup queso fresco, crumbled
- 2 medium tomatoes, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 tsp garlic powder
- 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 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. Bake for 10 minutes.
4. Remove the weights and parchment paper and bake for another 5 minutes.
5. In a bowl, mix together the mayonnaise, sour cream, garlic powder, salt, and pepper.
6. Spread the mixture onto the bottom of the crust.
7. Sprinkle the queso fresco on top of the mixture.
8. Arrange the tomato slices on top of the queso fresco.
9. Sprinkle the chopped basil on top of the tomatoes.
10. Bake for 25-30 minutes or until the crust is golden brown and the tomatoes are slightly roasted.
11. Let the tart cool for a few 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: 250
Fat: 18g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 350mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 2g
Protein: 6g

Substitutions for ingredients:
- Queso fresco can be substituted with feta cheese or goat cheese.
- Mayonnaise can be substituted with Greek yogurt or cream cheese.
- Sour cream can be substituted with plain yogurt or ricotta cheese.

Variations:
- Add sliced onions or roasted red peppers for extra flavor.
- Use different herbs such as thyme or oregano instead of basil.
- Add cooked bacon or ham for a meatier version.

Tips and tricks:
- Make sure to prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Use a sharp knife to slice the tomatoes thinly and evenly.
- Let the tart cool for a few minutes before slicing to prevent it from falling apart.

Storage instructions:
- Store any leftovers 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 on top.
- Cut the tart into small squares for a party appetizer.

Garnishes:
- Fresh basil leaves
- Crumbled queso fresco

Pairings:
- Serve with a side salad for a light lunch or dinner.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted vegetables such as asparagus or zucchini

Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the tart is too watery, blot the tomato slices with a paper towel before arranging them on top of the queso fresco.

Food safety advice:
- Make sure to wash the tomatoes and basil leaves before using them in the recipe.
- Store any leftovers in the refrigerator and discard after 3 days.

Food history:
- Queso fresco is a Mexican cheese made from cow's milk. It has a crumbly texture and mild flavor.
- Tomatoes are native to South America and were introduced to Europe in the 16th century.

Flavor profiles:
- The tart has a creamy and tangy filling with a crispy crust. The queso fresco adds a salty and slightly nutty flavor while the tomatoes and basil add freshness and sweetness.

Serving suggestions:
- Serve the tart warm or at room temperature.
- Garnish with fresh basil leaves and crumbled queso fresco for extra flavor.

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Taste: Creamy, Savory, Tangy, Herby, Cheesy