Tomato and Basil Tart

    1 hour 30 minutes

    This is a wonderful tart that uses fresh tomatoes and basil held together in a sour cream and cream cheese filling.

    6 people made this

    Serves: 6 

    • Pastry
    • 125g butter, at room temperature
    • 250g flour
    • 1 teaspoon salt
    • 1 egg
    • 2 tablespoons cold water
    • flour for rolling
    • Filling
    • 4-6 tomatoes
    • 60g cream cheese
    • 40g sour cream
    • 300-350g semi-mature Gouda or similar cheese, grated
    • 1 pinch salt and freshly ground black pepper, to taste
    • 1 bunch basil
    • 3 eggs

    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. Pastry: Cut butter into small pieces. In a large bowl knead the flour, butter, salt, egg and cold water into a pastry.
    2. Wrap in plastic wrap or place it in a plastic container with a lid and put it into the refrigerator for 2 hours.
    3. Preheat oven to 200 degrees C. Grease a springform tin with butter.
    4. Roll out the chilled dough on a little flour then line the bottom and sides of the tin with it. Prick the pastry with a fork several times.
    5. Pre-bake in the preheated oven for 20 minutes.
    6. Filling: Wash and dry the tomatoes, remove the stalks and cut into thick slices.
    7. In a large bowl mix the eggs, cream cheese, sour cream and cheese with a wooden spoon. Season with salt and pepper.
    8. Rinse the basil with cold water, shake off, pluck off the leaves and cut into fine strips. Save some for the garnish and mix the rest into the egg mixture.
    9. Spread some of tomato slices evenly over the cooked pastry base and pour half of the egg-cheese mixture over it.
    10. Add another layer of tomato slices on top and spread the rest of the eggs and cheese over them. Again cover with tomato slices.
    11. Bake in the preheated oven for about 45 minutes.
    12. Remove from the oven and sprinkle the rest of basil on the pie. Serve while still warm.

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    Reviews in English (2)


    Liked it, liked the way it stayed compact. I goofed and put in a bit too much salt, so will be careful about that next time. I used cheddar and gouda since I didn't have enough of the latter. Can see experimenting with other cheeses depending on my mood.  -  09 Oct 2016  (Review from Allrecipes UK & Ireland)


    It worked perfectly first time, I impressed myself having not made pastry in 20 yrs.  -  11 Aug 2013  (Review from Allrecipes UK & Ireland)