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Garlic Tomato Tart




Source of Recipe


from Larissa's Corner Recipes


Recipe Introduction


This is another wonderful filling for the easy to make olive oil pastry
crust.


List of Ingredients




Garlic Tomato Tart

2 cups unbleached all purpose flour
� teaspoon salt
� cup water
� cup extra virgin olive oil
� cup sun dried tomato pesto
6-8 medium peeled chopped tomatoes
8 cloves chopped garlic
4 large eggs lightly beaten
� cup freshly grated Parmesan or Gruyere cheese
olive oil
� teaspoon dried basil

Recipe



Preheat the oven to Convection Bake 400 degrees. Gently saut� the garlic in
some olive oil over medium heat, add the tomatoes and basil with just a
little juice and cook for 10 - 15 minutes to soften. Stir in the tomato
pesto and set aside to cool. The filling should not be too wet so skim off
any excess juice.
Combine the flour and salt in a medium bowl. Stir in the water, then the oil
mixing until thoroughly blended. Knead briefly then press the dough into a
10" pie pan with a removable bottom. Combine the eggs and cheese in a
medium-size bowl and mix till well blended, season with salt and pepper to
taste.
Place the pie pan onto a cookie sheet, this will stop any of the egg filling
from dripping onto the oven floor and will make it easer to handle moving
the tart in and out of the oven. Spread the tomato mixture over the pastry
crust and pour the egg and cheese mixture over the tomato mixture. Place the
tart into the oven and bake at 375 degrees Convection Bake for 35 minutes.