Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry dough
Pesto
Egg mixture
To bake
Utensils
One tart tin (approx. 26 cm in diameter)
How it's done
Pastry dough
Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll the dough into a circle (approx. 30 cm in diameter) between two sheets of baking paper. Remove the upper sheet, place the dough and baking paper in the tart tin. Prick the base firmly with a fork, cover with the other sheet of baking paper and weigh down with dried pulses.
To blind bake
Approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, slide onto a cooling rack and leave to cool completely. Reduce the oven temperature to 180°C.
Pesto
In a food processor, puree the basil with all the other ingredients up to and including the oil, season with salt. Spread the pesto over the tart base.
Egg mixture
Whisk the eggs with the cream, pour the mixture on top of the pesto.
To bake
Approx. 20 mins. in the lower half of the oven. Remove from the oven, allow to cool slightly, slide onto a cooling rack and leave to cool completely. Garnish with basil.
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