Tomato-Basil Tart with Yogurt Custard

Tomato-Basil Tart with Yogurt Custard
Photo by Scott Phillips


  • ½ tsp. anchovy paste (optional)
  • 1 tsp. finely chopped fresh basil
  • 4-½ oz. (1 cup) unbleached all-purpose flour; more as needed
  • 3 large eggs, at room temperature
  • 1-¼ cups plain yogurt, homemade or store-bought
  • ¾ oz. finely grated Asiago cheese (¼ cup)
  • 3 medium cloves garlic, finely chopped
  • + 10 more ingredients
    • Thinly sliced basil, for garnish
    • 1 Tbs. extra-virgin olive oil
    • ½ cup pitted Kalamata olives, rinsed, patted dry, and coarsely chopped
    • Freshly ground black pepper
    • 1 Tbs. capers, rinsed and patted dry
    • 2-½ cups grape tomatoes
    • 3 oz. (6 Tbs.) cold unsalted butter, cut into ½-inch cubes
    • Kosher salt and freshly ground black pepper
    • 1/8 tsp. crushed red pepper flakes
    • 1-¼ oz. finely grated Asiago cheese (1/3 cup)

Combine the flour, Asiago, basil, 3/4 tsp. salt, and 1/4 tsp. pepper in a food processor. Pulse a few times just to combine. Scatter in the butter and pulse until peasize clumps form. With the food processor running, slowly add 2 Tbs. of the ice water through the feed tube. Start dribbling in the...

View full recipe at Fine Cooking


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