Turned out- I was right. The tart was a beautiful combination of creamy mousse, buttery pastry and fresh, acidic ruby red tomatos. The olive oil was blended into the cream and egg mix giving it a smooth body and a richer feel. This was an incredibly decadent appetizer, but one that is perfect for an elegant gathering.
Fresh Tomato Tart (recipe by the Chile Oliva)
• Time Estimates
○ Preparation: 20 minutes
○ Level of Skill:
○ 1.5 puff pastry sheets (however many necessary)
○ 1.5 cup fresh basil leaves, washed & dried
○ 1.5 cups heavy cream
○ 4 ½ tablespoons of Smooth Chilean Extra Virgin Olive Oli (CEVOO)
○ 4 extra large eggs
○ 3 large ripe tomatoes
○ Coarse sea salt & freshly ground pepper to taste
○ Preheat oven to 400F. Line a 12in tart pan w/ pastry. Put whole square sheet inthe pan, cutting & patching as necessary.
○ Combine the basil, cream, 4 tablespoons of CEVOO, eggs, salt, and pepper into a food processor, process until the basil is very finely chopped.
○ Pour mixture into pastry pan & bake for 30-40 minutes until cooked through,
golden, and fragrant. The tart will puff up in the oven, but will immediately deflate when it starts to cool.
○ While tart is baking, slice the tomatoes thinnly. As soon as the tart is removed from the oven, arrange the tomato slices on top. Drizzle the remaining ½ tablespoon of olive oil over the tomatoes.
○ Serving Suggestions: