Fresh Tomato, Onion and Fresh Basil Tart ~ Now With Farmers Market Porcinis
My garden is down to a winter battered crop of parsley and some early chives. It’s months before I can hope to enjoy my own home grown basil but it’s available in many markets. The smell reminds me of the long hot 105 degree days of last summer. This tart may be made the day before and is great on a picnic. It can be made without a crust, too.
I found the wild mushrooms at the The Farmers Market but you can use any kind.
1⁄2 # sweet onions, peeled and sliced thin
4 Tbl olive oil or grapeseed oil
1/2 c. roughly chopped wild mushrooms
2 # ripe fresh plum or roma tomatoes, peeled, seeded, squeezed and chopped
1 large clove garlic, finely minced or crushed
1 tsp salt
2 large eggs
1⁄2 c. heavy cream
1⁄4 c. mozzarella cheese, shredded (coarsely shredded cotijo cheese is a nice alternative)
freshly ground coarse black pepper
3⁄4 c. coarsely chopped fresh basil leaves
2 Tbl Dijon mustard
9” partially baked pastry shell
4 Tbl fresh grated or shredded parmesan
1 Tbl olive oil
Preheat oven to 375 degrees.
Saute the onions with the garlic in olive oil slowly, until golden brown. Add the chopped mushrooms and saute a few minutes.
Stir in tomatoes and salt, cover and cook over low heat a few minutes. Uncover, turn heat to medium and cook stirring until juices have evaporated, about 12 minutes, depending on how much juice you’ve squeezed out of the tomatoes before hand. Remove from heat and let cool.
Combine eggs, cream and pepper. Beat together then stir in the cooled onion-tomato mix, and the chopped basil. Stir in mozzarella.
Spread the Dijon mustard over the bottom of the partially baked pastry crust. This keeps it from getting soggy.
Put tart pan on a foil-lined sheet pan and pour in filling. Sprinkle the top with shredded parmesan. Drizzle top with olive oil and bake 30 minutes or until top is slightly puffed and brown.