TOMATO BASIL TART
*1 1/4 cups flour
*2 tablespoon cornstarch
*1/4 teaspoon salt
*1/8-1/4 teaspoon garlic powder
*1 teaspoon italian seasoning
*6 tablespoon butter, cold, and diced
*2 pints grape/cherry tomatoes, rinsed and dried
*1/2 cup basil leaves, divided
*1/3 cup chopped green onion
*2 cups sharp provolone cheese, grated
*1/2 cup mayonnaise
*1 teaspoon pepper
~Preheat oven to 375 degrees
~In a large bowl, combine the flour, cornstarch, salt, garlic powder, and italian seasoning.
~Cut in butter until it resembles a coarse crumbs.
~Mix in one egg at a time, until a dough forms. This dough is a little tough but it works.
~Form the dough into a ball.
~Then press the dough tin a 9 inch tart pan, covering entire pan.
~Crimp the edges, and refrigerate for 30 minutes.
~Roughly chop 1/4 cup of the basil leaves.
~Stack and roll the rest of the basil leaves and cut them into thin ribbons.
~Mix the cheese, mayo, chopped basil, green onions and pepper in a medium bowl.
~Spread the mixture over the bottom of the tart shell.
~Top with grape/cherry tomatoes and press them down into the mixture.
~Bake for 35 minutes, or until the the crust edges are golden brown and the cheese is bubbling up.
~Cool for 10 minutes, then sprinkle with 1/4 cup sliced basil ribbons.
-substitute sharp provolone cheese for your favorite type of cheese.
-add cooked crumbled bacon to cheese mixture.
-add cooked chopped chicken.
-make in mini-tart pans or cupcake pans for an appetizer.