Tomato Basil Tart (Print Version)

# Ingredients:

→ No-Pre-Bake Dough

01 - 6 tablespoons very cold unsalted butter, cut into tiny cubes
02 - 1¼ cups plain flour
03 - 1 large egg
04 - ¼ teaspoon fine salt
05 - 1 tablespoon and 2 teaspoons cornstarch (key to skipping pre-baking!)

→ Savory Filling

06 - ¼ cup milk (any kind works!)
07 - ¼ teaspoon garlic powder
08 - ¼ teaspoon red pepper flakes (optional depending on spice tolerance)
09 - 1 tablespoon fresh basil, chopped (plus extras for topping later if you'd like)
10 - 6 tablespoons of Parmesan, grated fresh (save 2 tablespoons for topping)
11 - ¼ teaspoon table salt
12 - 1 large egg
13 - ¼ cup cream (use half and half if you prefer something lighter)
14 - ¼ teaspoon freshly ground black pepper
15 - 3 ounces goat cheese, crumbled (swap for cheddar or mozzarella if you’d rather!)
16 - 15-20 cherry or grape tomatoes, cut in half

# Instructions:

01 - Grab a medium mixing bowl and whisk together your flour, salt, and cornstarch quickly. Toss in your chilled butter cubes, and work them into the dry mix using a couple of forks or a pastry cutter, breaking them down until they’re as small as tiny peas. Once you’re there, crack the egg in and gently mix with a fork until things start clumping together. Make sure not to overdo it—those butter chunks are your key to flaky crusts!
02 - Take your crumbly mixture out onto a lightly floured kitchen countertop. Press it gently together with your hands until it forms a proper dough. It might feel a touch stiffer compared to other pastry dough—don’t stress, that’s good! If you’re making smaller tarts, aim for ⅛-inch thin when rolling out your dough, then use your tart pans as a guide to cut out circles about 1½-2 inches bigger than the pans. For a large tart, roll into a 12-inch circle. Carefully lay the dough into your tart pan(s), press it snug into the corners, and trim the edges if needed. You can crimp or shape the edges however you like!
03 - Pop your tart shell(s) into the fridge for a quick cool-down—10 minutes will do it. This simple trick keeps your butter cold and prevents shrinking while baking later. Don’t skip this part if you want a flaky finish!
04 - Set your oven’s shelf in the middle and heat it up to 400°F (200°C). While you're waiting, whisk the egg, cream, milk, garlic powder, salt, black pepper, red pepper flakes, and 4 tablespoons of the grated Parmesan in a medium mixing bowl until everything combines nicely. Add the chopped basil and the crumbled goat cheese next, but don’t overmix—the cheese chunks will create creamy pockets once baked!
05 - Take your tart dough out of the fridge and pour the filling straight in. If you’ve got separate tarts, divide it between them evenly. Arrange your cut tomatoes—cut side facing up—right on top of the mixture, and gently press them down just a bit to stick. Sprinkle the remaining Parmesan on top, which will give a lovely golden finish once baked.
06 - Put the tart pan(s) on a baking tray (to catch drips and make handling easier) and bake. Individual tarts usually bake for 24-27 minutes, while a bigger single tart takes around 30-35 minutes. Add another couple of minutes if you prefer a deeper golden crust. When done, the filling will set but should jiggle slightly in the center (it’ll fully firm up as it cools).
07 - After removing the tart(s) from the oven, leave them to cool for 10-15 minutes. This step is super important so the tart slices cleanly. Enjoy them warm or leave them to reach room temperature—it’s your call. For a finishing touch, you can toss on more fresh basil if you like. They’re perfect with a simple salad as a light meal!
08 - Have leftovers? Keep them in the fridge inside a sealed container for up to 3 days. Reheat in the oven at 300°F for about 5 minutes before eating. They’re also oddly good when eaten cold right out of the fridge—great when you’re short on time!

# Notes:

01 - This unique tart dough is inspired by a Smitten Kitchen recipe and uses cornstarch for a tender crust without the need to pre-bake.
02 - For picky eaters, you can replace goat cheese with cheddar or mozzarella for a milder flavor.
03 - Make one full 9-inch tart, or split into several smaller tarts for flexibility—it’s easy either way!
04 - While cherry or grape tomatoes work best because they’re sweet and less watery, larger tomatoes are fine too, but remove some seeds first so your tart doesn’t get soggy.

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