Adventures in Baking: Tasty Tomato Tart!
I love to cook and I love trying new recipes but if there's one thing that I can find a bit intimidating it's baking. With baking I've always felt that you can't stray from the recipe and it's such a science that being off even a bit can totally throw off the whole recipe (as I unfortunately learned making macaroons last Christmas, can you say #PinterestFail). So when I came across this recipe for a tomato tart from Ricardo Cuisine I was relieved to see that the baking portion of the recipe was so simple and totally manageable for a baking novice such as myself.
To make the crust for this delicious tart you seriously only need flour, butter and milk. That seemed simple enough to me so I decided to give this recipe a try over the weekend and was beyond thrilled with the results.
To make the crust for the tart you'll need:
- 1 cup flour (I used whole wheat)
- 6 tbsp cold diced butter
- 3 tbsp cold milk (I used skim)
Pulse the butter and flour in a food processor until the butter is the size of small peas. Add the milk until a ball begins to form. Take the dough out and roll on a floured surface to fit into your pan. I didn't have a tart pan but my pie dish worked perfectly! Once the crust is in the pan set in the freezer for 15 minutes while you prep the rest of the dish (or the fridge for 30 mins).
For the tart filling you'll need
- 3 eggs
- 1/2 cup milk (I used skim)
- 1 tsp cornstarch
- 1/4 cup each fresh chopped chives and basil
- 3/4 cup crumbled feta cheese
- approx 18 cherry or cocktail tomatoes
Combine the milk and cornstarch then add the eggs, chives and basil. Whisk together and pour into the crust. Sprinkle with the feta cheese and top off with the tomatoes.
Bake in the oven at 400F for 25 minutes then take out and allow to cool for 10 minutes before serving and you're set!
This Ricardo Cuisine recipe was way easier than I'd imagined it would be when I first saw the picture and it was seriously SO delicious. It paired perfectly with a spring-y side salad and was the perfect way to use up my yummy alberta grown tomatoes from SPUD!
