Wednesday, April 18, 2012

Tomato, Feta, and Basil Tart

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.

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