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    CHERRY TOMATO AND BASIL TART
    from "The Dinner Doctor" by Anne Byrn

    When the sweet, homegrown tomatoes of August are only a memory, you can still make a fresh tomato tart using cherry or grape tomatoes. Arrange them on a crust made from refrigerated crescent roll dough and garnish them with slivers of fresh basil. Add a simple green salad, some good bread, and fruit, and you have a light but filling meatless meal. The tart is also perfect as an appetizer; serve slim wedges with glasses of white wine. To make it easy to slice, use a tart pan with a removable bottom. If you don't have one, a pie pan will do just fine.

    Serves 6 to 8

    To Prep: 15 Minutes
    To Cook: 26-28 Minutes
    INGREDIENTS (CLICK TO BUY)

    1 package (8 ounces) refrigerated crescent rolls
    1 pint cherry or grape tomatoes
    2 tablespoons olive oil
    Coarse salt
    1/2 cup finely sliced fresh basil or parsley (see Tips)
    2 large eggs
    1/2 cup heavy (whipping) cream or whole milk
    1 cup shredded mozzarella cheese

    Print recipe
    PREPARATION

    1. Place a rack in the center of the oven and preheat the oven to 375°F.
    2.Open the package of crescent roll dough and separate it into 8 triangles. Arrange the triangles in a 10-inch tart pan or pie pan with the long points toward the center so that the bottom and side of the pan are covered with dough. Press the edges of the dough triangles firmly together to seal them. Bake the crust until it is lightly browned and puffed, 8 minutes.
    3.Meanwhile, cut the tomatoes in half (slice cherry tomatoes crosswise and grape tomatoes lengthwise).
    4.Remove the tart pan from the oven; leave the oven on. Press down on the crust with the back of a spoon to flatten it. Arrange the tomatoes, cut side up, on the bottom of the crust, completely covering it. Drizzle the olive oil over the tomatoes, sprinkle them with salt, then scatter the basil evenly over the top. Crack the eggs into a small bowl, add the cream and mozzarella cheese, and whisk to combine. Pour the egg mixture over the tomatoes.
    5. Bake the tart until the custard has set and the crust is a deep golden brown, 18 to 20 minutes. Remove the tart from the oven and place it on a wire rack to cool, 5 minutes, then slice the tart and serve it.
    Tips:
    • The most efficient way to slice basil leaves is to stack them, roll them into a cigar shape, then slice them crosswise. This creates basil slivers, or a chiffonade, as it is called in French.
    • You can add slices of garlic to the tomatoes if the mood hits you.
    • If you use half Parmesan and half mozzarella cheese, the tart will have a richer flavor and the top will be browner.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Pillsbury Crescent Rolls - $3.29/ea
     8pc
     
      Grape Tomatoes - $1.99/pkg
     Farm Fresh, Pint
     
      Gotham Greens Local Basil - $3.99/ea
     1oz, Local
     
      Polly-O Part-Skim Shredded Mozzarella Cheese - $4.49/ea
     8oz
     
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
     
    Optional Ingredients
      Italian Parsley - $1.99/ea
     Farm Fresh
     
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
     Grated
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      Nature's Yoke Natural Cage-Free Large White Eggs - $3.69/ea
     1 dozen
     
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