5.0
(1)
Your folders
Your folders
Export 5 ingredients for grocery delivery
Step 1
For the dough: Purée 30 basil leaves with 1/4 cup water. Dissolve 1 tsp. salt in 1 Tbsp. water. Mix the softened butter with the flour, the dissolved salt and water, and basil leaf purée. Knead until you have a soft dough. Wrap in plastic wrap and refrigerate for around 30 minutes.
Step 2
Preheat the oven to 320 °F. Blanch the tomatoes in boiling water. Peel them, cut into quarters, and remove the seeds; arrange on a baking sheet covered with parchment paper. Dress with a drizzle of oil, basil and coarse salt and roast for 30-40 minutes. Remove the tomatoes and increase the oven temperature to 350 °F.
Step 3
Roll out the dough to around 1/8" thick. Butter and flour a 8 1/2" baking dish and line with the dough. Cover with parchment paper, fill with dried beans and bake at 350 °F for 13-15 minutes (blind baking). Remove the beans and bake for another 10 minutes; remove the tart from the oven and let cool.
Step 4
Mix the robiola cheese with 3 chopped basil leaves and spread on the tart. Top with the roasted tomato petals, arranging them in a sunburst pattern. Garnish with basil leaves and serve.
Your folders
sugarspunrun.com
5.0
(9)
90 minutes
Your folders
sugarspunrun.com
Your folders
foodnetwork.com
4.5
(111)
15 minutes
Your folders
food.com
20 minutes
Your folders
thelastfoodblog.com
5.0
(18)
35 minutes
Your folders
thecafesucrefarine.com
5.0
(7)
60 minutes
Your folders
blueapron.com
Your folders
finefoodsblog.com
3.7
(3)
20 minutes
Your folders
mydarlingvegan.com
Your folders
mydarlingvegan.com
5.0
(3)
25 minutes
Your folders
forksoverknives.com
5.0
(1)
Your folders
jenniferhuntnutrition.com
Your folders
jenniferhuntnutrition.com
Your folders
evergreenkitchen.ca
20 minutes
Your folders
fortheloveofcooking.net
35 minutes
Your folders
allrecipes.com
4.6
(88)
10 minutes
Your folders
cooking.nytimes.com
Your folders
marthastewart.com
Your folders
hotrodsrecipes.com
4.8
(11)
15 minutes