Patrick Day - Kitchen Utensils
Kitchen Utensils
Patrick Day
Buy This Art Print At






La Belle Cuisine - More Main Dish Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith."


Tomato, Basil and Cheese Tart



 Target's FS on Great Outdoors 468x60 animated

“My doctor told me to stop having intimate dinners for four.
 Unless there are three other people."
Orson Welles

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!



[Flag Campaign icon]





 Gemuse II
Gemuse II
Hammerle, J.
Buy this Art Print at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


  E. Claas - Lunch on the Patio
Lunch on the Patio
E. Claas
Buy This Art Print At



Tomato, Basil, and Cheese Tart
The Best of Gourmet, Vol. 2
from the Editors of Gourmet, Condé Nast Books, 1987, Random House

Rare and Out of Print Books

For the shell:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 pound sliced lean bacon, cooked, drained, cooled, and crumbled
1/4 teaspoon salt
Raw rice for weighting the shell

For the filling:
4 large (about 2 pounds) firm-ripe tomatoes, sliced horizontally,
1/3-inch thick
1 1/2 teaspoons salt plus additional for sprinkling the tomatoes
1 cup firmly packed fresh basil leaves plus 3 basil sprigs for garnish
1/2 cup plus 2 tablespoons whole-milk ricotta
2 large eggs beaten lightly
1/4 pound whole-milk mozzarella, grated coarse
1/2 cup freshly grated Parmesan
Vegetable oil for brushing the tomatoes

Make the shell: In a large bowl, blend the flour, butter, shortening, bacon, and salt until the mixture resembles meal. Add 3 to 4 tablespoons ice water,
or enough to form a dough, tossing the mixture until the water is incorporated.
Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball.
Flatten the dough slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour. Roll the dough into a 1/3-inch thick round on a floured surface and fit it into a 9-inch tart pan with a removable fluted rim. Prick the shell lightly with a fork and chill it for 30 minutes. Line shell with foil, fill foil with the rice, and bake shell in lower third of a preheated 425-degree F oven for 15 minutes. Remove rice and foil carefully, bake the shell for 3 to 5 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
Make the filling:
Sprinkle tomato slices on both sides lightly with additional salt and let them drain on paper towels. In a food processor or blender, purée the basil leaves with the ricotta, add the eggs, and blend the mixture until it is combined. Add the remaining 1 1/2 teaspoons salt, mozzarella, Parmesan,
and freshly grated black pepper to taste and blend the mixture until it is just combined. Pat the tomato slices dry with paper towels, line the bottom of the shell with the tomato end pieces, and spoon the cheese mixture over the end pieces, smoothing the mixture.
Arrange remaining tomato slices in one layer, overlapping them slightly, over the cheese mixture and brush them with the oil. Bake the tart in a preheated 350-degree F oven for 40 to 50 minutes, or until the cheese mixture is set. Transfer the tart to a rack, let it stand for 10 minutes, and garnish with the basil sprigs. Serve the tart hot or at room temperature. Serves 6.

Featured Archive Recipes:
 Mary O'Brien's Tomato Pie (Laurie Colwin)

Chicken and Green Onion Cobbler

Index - Main Dish Recipe Archives
Recipe Archives Index

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2005 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: August 17, 2002.