With more than 160 years of rich winemaking heritage, Stone Hill Winery is an intriguing union of old world history and new world technology.
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French Tomato and Basil Tart
This is another winner created by our Vintage Restaurant pastry chef. It's delightfully fresh and delivers just the right zing of flavor.
Tart Crust: Preheat oven to 400 degrees. In a food processor, combine flour, butter and salt. Process until it resembles coarse cornmeal. With processor running, add one egg and one tablespoon heavy cream. Process for 30 seconds. Remove from processor. Form into a flat disk, wrap in wax paper and refrigerate. When well-chilled, unwrap and roll out like pie dough. Line pie pan with dough, crimp edges and perforate dough with fork. Line dough with foil, fill with dry beans (any kind of dry beans), and bake 15 minutes. Remove foil and beans. Bake an additional 10 minutes.
1 1/2 cups flour
1/2 cup + 2 tablespoons butter (ice cold; cut into cubes)
1/4 teaspoon salt
1 tablespoon heavy cream
6-8 large fresh garden tomatoes, cored and thinly sliced
1 1/2 cups grated Swiss cheese
1/2 cup grated Parmesan cheese
1/2 cup Dijon mustard
16 fresh basil leaves
1/2 cup bread crumbs
2 teaspoons melted butter
Lightly salt sliced tomatoes and place in a mesh strainer for 30 minutes to eliminate excess juice. Spread mustard evenly over baked crust. Toss Swiss and Parmesan cheeses together and layer one cup of blended cheeses over mustard. Place sliced tomatoes in a circular pattern over cheese until covered; drizzle with olive oil. Add a single layer of basil leaves. Sprinkle remaining cheese over basil leaves. Repeat tomato layer, drizzle with olive oil and sprinkle with freshly ground black pepper.
Toss together bread crumbs and melted butter. Sprinkle over tomato tart and bake at 400 degrees for 15 minutes.
Allow tart to rest on wire rack for five minutes before serving.
Note 1: For easy summer cooking, you may use a frozen 10-inch pie crust.
Note 2: You may also choose to bake your own crust ahead of time and freeze it for later use. Follow all crust preparation instructions and bake for 15 minutes only. Freeze crust. When ready to use, remove crust from freezer and finish baking at 400 degrees for an additional 10 minutes. Continue with recipe.
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