Chile Olive Oil Dinner- Fresh Tomato Treat

I was given the opportunity to choose the dishes to be served at my Chilean Olive Oil party and after reading through all of the possible appetizers, I quickly decided on the Fresh Tomato Tart.  Puff Pastry filled with a creamy basil egg mix and then topped with slices of fresh tomato- I couldnt imagine anything better to start off a gathering of friends on the patio.

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

○ Cooking: 40 minutes

○ Level of Skill:

○ Medium

○ Ingredients:

○ 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

○ Instructions:

○ 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:

○ Serve slightly warm. After slicing pieces for guests individually, drizzle CEVOO over the top.