Basil tart

Name: Basil tart
Prep time: 20 min
Total time: 85 min
Yield: 8
Ingredients: 150 g white flour; 1 tbsp pine nuts; 100 g butter; 3 eggs; 1 ½ tbsp grated Parmesan; 1 dl full cream; 1 bunch basil; 1 garlic cloves; some basil leaves; ¾ dl non-cold-pressed olive oil; 1 pinch salt; salt

Aperitif fingerfood Baking piquant summer

Total: 1 hr 25 min. | Active: 20 min.

vegetarian

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Towards the end of the season, we use the copious amounts of basil on our balcony to make lots of pesto. We give a few jars away to close friends and freeze some for ourselves so that we can make this delicious basil tart on a cold day. It's a real treat from mum's recipe treasure trove that reminds us of summer. We like to serve this tart fresh from the oven as a starter with a large crisp salad.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 8 pieces

Pastry dough
150 g	white flour
1 pinch	salt
100 g	butter, cold, cut into pieces
1	egg

Pesto
1 bunch	basil, roughly chopped
1	garlic clove, squeezed
1 tbsp	pine nuts, roasted
1 ½ tbsp	grated Parmesan
¾ dl	non-cold-pressed olive oil
	salt, to taste

Egg mixture
2	eggs
1 dl	full cream

To bake
some	basil leaves

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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