For the crust 4-1/2 oz. (1 cup) unbleached all-purpose flour; more as needed
3/4 oz. finely grated Asiago cheese (1/4 cup)
1 tsp. finely chopped fresh basil
Kosher salt and freshly ground black pepper
3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
For the filling
1 Tbs. extra-virgin olive oil
3 medium cloves garlic, finely chopped
1/2 tsp. anchovy paste (optional)
1/8 tsp. crushed red pepper flakes
2-1/2 cups grape tomatoes
1/2 cup pitted Kalamata olives, rinsed, patted dry, and coarsely chopped
1 Tbs. capers, rinsed and patted dry
3 large eggs, at room temperature
1-1/4 cups plain yogurt, homemade or store-bought
Freshly ground black pepper
1-1/4 oz. finely grated Asiago cheese
(1/3 cup) Thinly sliced basil, for garnish
Instructions
Make the crust
Combine the flour, Asiago, basil, 3/4 tsp.
salt, and 1/4 tsp. pepper in a food processor.
Pulse a few times just to combine. Scatter in
the butter and pulse until peasize clumps form.
With the food processor running, slowly add 2
Tbs. of the ice water through the feed tube.
Start dribbling in the third tablespoon bit by
bit, stopping once the dough forms a ball.
Turn the dough onto a floured surface and press
into a 6-inch disk. Wrap in plastic and chill
for at least 30 minutes and up to 1 day.
Make the filling
In a 4-quart saucepan, warm the oil over low
heat. Add the garlic, anchovy paste (if using),
and red pepper flakes and cook, stirring, until
fragrant and sizzling, 3 to 5 minutes. Add the
tomatoes, olives, and capers. Cover and
continue cooking over low heat, stirring
occasionally, until most of the tomatoes have
burst and the liquid has mostly evaporated,
about 15 minutes. Uncover and continue to cook,
stirring constantly and breaking any tomatoes
that have not burst, about 1 minute. Spread on
a large dinner plate or tray and cool to room
temperature, stirring occasionally.
Meanwhile, whisk the eggs in a medium bowl. Add
the yogurt and 1/4 tsp. pepper, and whisk until
smooth. Set aside.
Assemble and bake the tart
Position a rack in the center of the oven and
heat the oven to 425°F.
On a lightly floured surface, roll the dough
into a 12-inch round. Press into a 9-inch
fluted tart pan with a removable bottom,
folding in any overhang to create double-thick
sides. Set the tart pan on a foil-lined baking
sheet.
Sprinkle 1/4 cup of the Asiago over the bottom
of the tart. Spread the tomato mixture on top
of the cheese. Slowly pour in the egg mixture.
Bake for 20 minutes. Sprinkle the remaining 2
Tbs. Asiago on top of the tart and return to
the oven until golden, puffed, and set, 15 to
20 minutes longer. Transfer the tart to a wire
rack (without the baking sheet), and cool 10
minutes before removing the outer ring of the
tart pan. If transferring from the metal base
onto a serving plate, cool 5 to 10 minutes
longer before sliding a long spatula underneath
the tart to ease it off the base. Garnish with
the basil. Serve warm or at room temperature.
Originally Submitted
7/17/2016
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