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Tomato Confit Basil Tart

This tart takes the best of summer and adds a crust.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Chill Time
20 mins
Total Time
1 hr 50 mins
Servings: 6 people
Calories: 644 kcal
Course: Breakfast , Lunch
Cuisine: French

Ingredients

For the crust:
  • 2 cups unbleached all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup cold unsalted butter cut into small cubes
  • 2 tablespoons ice water
For the cheese layer:
  • 1 large egg
  • ¾ cup ricotta cheese
  • 1 tablespoon olive oil
  • ¾ cup Parmesan Cheese divided
  • ¼ cup heavy cream
For the Tomato Confit
  • 1 pound cherry tomatoes halved
  • ⅓ cup good quality olive oil
  • 1 pinch saffron about 20 threads
  • Kosher salt and freshly cracked black pepper to taste
  • Baby Basil leaves

Instructions

    Cup of Yum
  1. To make the crust, place the flour and salt in a food processor and pulse. Drop in the butter and pulse until just barely the texture of oatmeal. Add the ice water slowly and pulse once or twice, until the dough clumps together. Turn onto a floured board and form into a ball. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
  2. When pie dough has chilled, roll it out onto a lightly floured surface to a circle roughly 12 inches in diameter. Gently transfer to a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill another 20 to 30 minutes.
  3. Preheat the oven to 350° F.
  4. Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping.
  5. Mix the egg yolk, ricotta, olive oil and ½ cup of Parmesan. Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell.
  6. In another small bowl, beat the reserved egg white, heavy cream and the remaining ¼ cup Parmesan. Pour mixture evenly over top of the ricotta layer.
  7. Cover the tart with foil and bake at 350°F for 40 minutes. Remove the foil and bake another 15 minutes, until top is bubbling and crust is slightly brown, but not too dark.
  8. While the tart is baking, make the tomato confit
  9. In a medium skillet, place the tomatoes and olive oil over medium high heat. Add the saffron and season with salt and pepper. Give the mixture a stir to combine.
  10. Once the oil starts to get hot, and the tomatoes start to blister, reduce the heat to medium low and let simmer for 60 minutes. Stirring every 10 minutes.
  11. After 60 minutes, the tomatoes should be falling apart. Remove them from the heat and let cool in the skillet for about 20 minutes before serving. Adjust salt and pepper before serving if desired.
  12. Carefully spoon the tomato confit on top of the tart and let set for 20 minutes. Serve warm or at room temperature with tons baby basil leaves on top.

Notes

  • Serve hot or room temp, it's all delicious. And should you have leftovers, I've definitely been known to eat it cold like pizza!

Nutrition Information

Calories 644kcal (32%) Carbohydrates 37g (12%) Protein 15g (30%) Fat 49g (75%) Saturated Fat 24g (120%) Polyunsaturated Fat 3g Monounsaturated Fat 20g Trans Fat 1g Cholesterol 127mg (42%) Sodium 363mg (15%) Potassium 281mg (8%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1505IU (30%) Vitamin C 17mg (19%) Calcium 245mg (25%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 644

% Daily Value*

Calories 644kcal 32%
Carbohydrates 37g 12%
Protein 15g 30%
Fat 49g 75%
Saturated Fat 24g 120%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 20g 100%
Trans Fat 1g 50%
Cholesterol 127mg 42%
Sodium 363mg 15%
Potassium 281mg 6%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 1505IU 30%
Vitamin C 17mg 19%
Calcium 245mg 25%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.