* Exported from MasterCook *
Modern Baker Fromage Blanc w Tomato and Herb Tart
Recipe By :"The Art and Soul of Baking," by Sur La Table with Cindy Mushet (Andrews McMeel, 2008)
Serving Size : 8 Preparation Time :0:00
Categories : LowerCarbs
Amount Measure Ingredient -- Preparation Method
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1 prebaked pie crust
2 medium ripe tomatoes
4 ounces fromage blanc
1/2 cup heavy whipping cream -- or whole milk
2 large eggs
1 clove garlic -- finely minced
1 tablespoon snipped chives
1 teaspoon minced fresh thyme -- or 2 teaspoons chopped fresh basil
1 Pinch salt
3 grinds black pepper -- (3 to 4)
1. Preheat the oven to 375 degrees and position an oven rack in the bottom third.
2. Use a serrated knife to slice the tomatoes into 1/4-inch-thick rounds. Arrange in cooled tart shell in a single layer. Place the fromage blanc in a medium bowl and slowly whisk in the cream slowly. Whisk in the eggs, one at a time. Add remaining ingredients.
3. Pour the filling over the sliced tomatoes, filling to no more than 1/4 inch from the top or it may overflow while baking. Bake 25-30 minutes, until set in the center -- give the tart a gentle shake to check. Serve warm or at room temperature.
Serves 8
Modern Baker Tart Shell
11/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
10 tablespoons unsalted butter, chilled
1 large egg, chilled
1 large egg yolk, chilled
1. Combine flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. Add butter and pulse about 20 times to finely mix in the butter.
2. Add the egg and egg yolk and pulse until the dough just begins to form a ball. Turn out dough and press into a disc about a 1/2-inch thick. Chill dough before rolling. Once it has been rolled and fitted in the pan, chill again before baking.
For a 10-inch tart or 6 individual tarts
Cuisine:
"Mediterranean"
Source:
"Mercury News"
S(Formatted by Chupa Babi):
"Aug 2011"
Yield:
"1 tart"
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Per Serving (excluding unknown items): 233 Calories; 18g Fat (68.1% calories from fat); 5g Protein; 14g Carbohydrate; 2g Dietary Fiber; 89mg Cholesterol; 231mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
Nutr. Assoc. : 4479 0 473 0 0 0 20210 0 0 0
