🫙 From the Spice Rack
Tomato Cheese Tart
3 large tomatoes, sliced 1/2-inch thick 2 teaspoons salt 1 pound provolone cheese 1 egg white -- beaten 1 teaspoon basil 2 tablespoons parmesan cheese 2 teaspoons olive oil kitchen...
maineasy
Ingredients7 items
Ingredients
- 3large tomatoes, sliced 1/2-inch thick
- 2teaspoonsalt
- 1poundprovolone cheese
- 1egg white -- beaten
- 1teaspoonbasil
- 2tablespoonparmesan cheese
- 2teaspoonolive oil
Directions
- 1
3 large tomatoes, sliced 1/2-inch thick 2 teaspoons salt 1 pound provolone cheese 1 egg white -- beaten 1 teaspoon basil 2 tablespoons parme
- 2
Roll out pastry to 1/8-inch thickness and line an 11-inch quiche/flan pan
- 3
Fill with pastry weights and bake at 450F for 10 to 12 minutes, or until lightly browned
- 4
Remove pastry weights and cool
- 5
Assemble and attach rotor slicer/shredder using fine shredder cone (no 1)
- 6
Turn to speed 4 and shred provolone cheee
- 7
Brush bottom and sides of pastry shell with egg white
- 8
Place provolong cheese in shell and top with tomatoes