Ingredients with Measurements:
- 1 pre-made pie crust
- 2 cups of cherry tomatoes, halved
- 1/2 cup of zaccuni (a type of Sicilian cheese), crumbled
- 1/4 cup of fresh basil, chopped
- 1/4 cup of olive oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
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 pre-made pie crust on a floured surface and transfer it to a 9-inch tart pan lined with parchment paper.
3. Prick the bottom of the crust with a fork and line it with another piece of parchment paper. Fill the crust with pie weights or dried beans.
4. Bake the crust for 15 minutes, then remove the pie weights and parchment paper and bake for another 5 minutes until golden brown.
5. In a bowl, mix together the cherry tomatoes, zaccuni, basil, olive oil, salt, and black pepper.
6. Pour the tomato mixture into the pre-baked crust and spread it evenly.
7. Bake the tart for 20-25 minutes until the tomatoes are slightly caramelized and the cheese is melted.
8. Let the tart cool for 5 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 280
- Fat: 20g
- Carbohydrates: 20g
- Protein: 6g
- Fiber: 2g
Substitutions for ingredients:
- Zaccuni can be substituted with feta cheese or goat cheese.
- Cherry tomatoes can be substituted with sliced Roma tomatoes.
Variations:
- Add sliced onions or garlic to the tomato mixture for extra flavor.
- Use different herbs such as thyme or oregano instead of basil.
Tips and tricks:
- Make sure to prick the bottom of the crust with a fork before baking to prevent it from puffing up.
- If the crust starts to brown too quickly, cover it with foil to prevent burning.
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 until warmed through.
Presentation ideas:
- Serve the tart on a platter with fresh basil leaves and a drizzle of olive oil.
Garnishes:
- Garnish the tart with extra crumbled zaccuni and fresh basil leaves.
Pairings:
- Serve the tart with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
Troubleshooting advice:
- If the crust is too thin, it may break when removing it from the tart pan. Make sure to roll it out to the correct thickness.
Food safety advice:
- Make sure to wash the cherry tomatoes before using them in the recipe.
Food history:
- Zaccuni is a type of Sicilian cheese made from sheep's milk.
Flavor profiles:
- This tart is savory and slightly tangy from the tomatoes and zaccuni cheese.
Serving suggestions:
- Serve the tart as a light lunch or dinner with a side salad or roasted vegetables.
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Region: Italian