The fresh taste of this stunning-looking tomato tart is highlighted with Ontario feta and dill. Bonus points: you’ll save time by using store-bought frozen pastry.
Dig in and enjoy. Recipe and image are courtesy of Foodland Ontario.
Preparation Time: 20 minutes
Cooking Time: 6 minutes
Baking Time: 45 to 50 minutes
Standing Time: 15 minutes
Serves 6
1 box (320 g) frozen 9-inch (23 cm) pie shells (2 shells)
1-1/2 tsp (7 mL) each butter and olive oil
1 Ontario onion, very thinly sliced
1/4 tsp (1 mL) salt
Freshly ground black pepper, to taste
1 Ontario plum tomato, thinly sliced
2 Ontario eggs
1 cup (250 mL) 18% Ontario table cream
2 tbsp (25 mL) grainy Dijon mustard
1 cup (250 mL) multicolour Ontario grape and/or cherry tomatoes, cut in half
or quartered, if large
2 tbsp (25 mL) coarsely chopped fresh Ontario dill
1/2 cup (125 mL) coarsely crumbled Ontario feta cheese
Thaw pastry according to package directions. Remove pastry shells from tins. Place on lightly floured surface; stack and press pastry together. Roll into circle about 11 inches (28 cm) in diameter. Fit into 9-inch (23 cm) tart pan with removeable bottom, pressing into base and sides of pan. Trim, leaving about 1/4-inch (5 mm) pastry above rim of pan. Patch any cracks with excess pastry. Using fork, prick base all over. Reserve excess dough to patch baked pastry if needed. Freeze pastry in pan while oven preheats, for 10 to 15 minutes.
Place tart pan on baking sheet. Bake in 400°F (200°C) oven for 13 to 15 minutes, until base is golden. Patch any cracks, if necessary, with reserved pastry. Reduce oven temperature to 350°F (180°C). Let crust cool to room temperature.
Meanwhile, in medium skillet, melt butter with oil over medium heat. Cook onion, stirring, for 3 minutes. Stir in salt and pepper; reduce heat to low and cook, stirring occasionally, for 3 minutes or until light golden brown. Let cool slightly. Scatter over pastry crust. Arrange plum tomato slices over top.
In medium bowl, whisk together eggs, cream and mustard until well blended. Slowly pour over filling. Scatter in grape tomatoes, dill and feta. Sprinkle pepper to taste over top.
Bake for 30 to 35 minutes, until custard is set. Let stand for at least 15 minutes before serving. Serve warm or at room temperature.
Tip: Using store-bought pastry saves a lot of time; however, you can use homemade pastry; use a recipe for a double-crust 9-inch (23 cm pie).
Nutritional Information:
1 serving
PROTEIN: 7 grams
FAT: 25 grams
CARBOHYDRATE: 25 grams
CALORIES: 361
FIBRE: 1 gram
SODIUM: 385 mg
