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Roasted Tomato-Basil Tart

Mitchell Rosenthal
  • 360 minutes
  • Serves 8

INGREDIENTS

1/2 cup

Chiffonade of basil, leaves

2

lbs Plum tomatoes

1 tbsp

Rosemary, leaves

1

Yellow onion, large

1

Egg mixed with, large

1 cup

All-purpose flour

1/4 tsp

Salt

2

Salt and freshly ground black pepper

3/8 cup

Olive oil, extra-virgin

4 tbsp

Ice water

6 tbsp

Butter, unsalted

2 tbsp

Creme fraiche

1/2 lb

St. george or medium-aged white cheddar cheese