Tomato Tart Recipe

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Tomato Tart
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Ingredients
27
Count
Nutrition
836
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Tomato filling:
  2. To prepare pate brisee, place all ingredients except water in a metal mixing bowl and refrigerate for at least 30 minutes. Mix with paddle attachment on mixer until butter is pea sized, and then add the water in one motion. Only mix the dough until just incorporated and remove bowl from mixer. Place dough on floured surface and mix by hand until all is incorporated. Form into a disk and refrigerate until ready to roll out, at least 1 hour. Roll dough on floured surface about 1-inch larger than desired pan size to allow for shrinkage. Lightly form the dough in the pan and refrigerate for 30 minutes before baking.
  3. Preheat oven to 350 degrees F.
  4. Line the shell with parchment paper and fill with weights or dried beans. Pre-bake the brisee dough until slightly browned, about 10 minutes. Once cooked, remove from oven, remove weights, allow to cool, and then raise the oven temperature to 375 degrees F.
  5. Spread the bottom of the tart with the goat cheese, a spoonful of roasted tomatoes, and then a layer of Pesto.
  6. Alternate the tomatoes, asparagus, onions, eggplant, and peppers then top with bread crumbs and Asiago. Salt and pepper each layer, drizzling a little oil on as well.
  7. Bake for 15 minutes and remove from oven. Allow to cool before serving, and for best results cut with a sharp serrated knife. Serve over field greens.
  8. Pesto:
  9. In a food processor combine arugula, pine nuts, Parmesan, salt, and garlic and puree. With motor running add oil blending until incorporated. Store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent it from discoloring.
  10. Yield: 6 servings
  11. Basil Oil:
  12. Bring the water and salt to a boil. Blanch the basil leaves for 2 minutes. Transfer to a bowl of iced water and drain well. Dry for 1 hour. Blend basil and olive oil in blender or food processor. Process until well blended and strain.
  13. Yield: 1 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 835.6 Kcal (3498 kJ)
Calories from fat 626.54 Kcal
% Daily Value*
Total Fat 69.62g 107%
Cholesterol 57.23mg 19%
Sodium 3377.71mg 141%
Potassium 359.44mg 8%
Total Carbs 38.72g 13%
Sugars 6.89g 28%
Dietary Fiber 7.36g 29%
Protein 16.49g 33%
Vitamin C 24.5mg 41%
Vitamin A 0.8mg 28%
Iron 29.4mg 163%
Calcium 437.8mg 44%
Amount Per 100 g
Calories 102.5 Kcal (429 kJ)
Calories from fat 76.85 Kcal
% Daily Value*
Total Fat 8.54g 107%
Cholesterol 7.02mg 19%
Sodium 414.31mg 141%
Potassium 44.09mg 8%
Total Carbs 4.75g 13%
Sugars 0.85g 28%
Dietary Fiber 0.9g 29%
Protein 2.02g 33%
Vitamin C 3mg 41%
Vitamin A 0.1mg 28%
Iron 3.6mg 163%
Calcium 53.7mg 44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.7
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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