What a perfect recipe for the summer! Our tomato plants actually already have tiny tomatoes on them (so early!), and our basil is taking off. When I make it again, I'll add more basil after it comes out of the oven.
I used a refrigerated pizza crust for this, and it was really easy. If possible, put it on a hot pizza stone, so the bottom of the crust can be crispy; otherwise, it's a little soft, but it's still good. Feel free to make your own crust for this if you're inclined.
Hope you enjoy--the tart, as well as the beginning of summer!
Tomato, Feta, and Basil Tart
1 refrigerated pizza crust
1 pint grape tomatoes, halved lengthwise
1/2 cup (2 oz) crumbled feta cheese
1/4 cup basil leaves
1/4 tsp salt
1/4 tsp pepper
Preheat oven to 425. Place dough on a baking sheet lined with parchment paper. Arrange tomatoes, cut sides up, on top of dough, leaving a 1 1/2-inch border. Sprinkle with salt and pepper. Fold edges of dough over tomatoes to partially cover. Bake at 425° for 25 minutes or until golden brown. Sprinkle evenly with cheese. Bake an additional 5 minutes. Cool for 5 minutes, and sprinkle with basil.
No comments:
Post a Comment