Tomato Tart

Submitted by: DH Editorial
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: Under an hour

1 sheet (1/2 pkg) readymade puff pastry
2 tbsp extra virgin olive oil
1/2 Granny Smith apple, peeled and grated
1 cup red onion, diced
1 tbsp fresh garlic, minced
1 tsp oregano leaves, dry
2 cups grape tomatoes, halved
2 tsp fresh basil, chopped
4 eggs
2 cups whipping cream
1/2 tsp celery salt
3/4 tsp black pepper
1 cup brie cheese, diced
Preheat oven to 375F. Line a loaf pan with the sheet of puff pastry and trim off the excess hanging over the edge. Set aside.
Over medium-high heat, sautee the onion, apple and garlic in the oil. Once the onions start to become golden, add the oregano and tomatoes. Continue to cook for about 3-5 minutes, just enough to slightly soften the tomatoes. Remove from heat and stir in the basil. Set aside.
Whisk together the eggs and cream, add celery salt and pepper. Spread the brie and tomato mixture in the pastry-lined loaf pan. Pour the egg mixture over the top, wiggling the pan around to ensure the liquid seeps to the bottom. Bake for 30-45 minutes, until the dough is puffed and golden, and the egg mixture is set.
Yield: 4 servings

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