Ingredients
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1 1/4 cups flour
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1 tablespoon cornstarch, plus 2 teaspoons cornstarch
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1/4 teaspoon salt
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6 tablespoons butter, diced
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2 pints grape tomatoes, rinsed and dried
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1/2 cup basil leaves, divided
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1 1/2 cups sharp provolone cheese, grated
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1/2 cup mayonnaise
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1/2 teaspoon pepper
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1 egg
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1/3 cup chopped green onion
Instructions
- Preheat oven to 375*.
- In a food processor, combine the flour, cornstarch, one-fourth teaspoon salt and butter. Pulse the mixture until it is in very tiny bits.
- Add one egg and pulse until a dough forms. This dough is rather tough but, it does come together nicely.
- Gather the dough into a ball. Then press the dough in to the tart pan, covering every bit. (You could, roll the dough out to a 12-inch circle, if you want.) Crimp the edges, and refrigerate for 30 minutes.
- Roughly chop 1/4 cup of the basil leaves. Stack and roll the other basil leaves and cut them into thin ribbons.
- Mix the cheese, mayo, chopped basil, green onions and pepper in a bowl. Spread the mixture over the bottom of the tart shell.
- Top with grape tomatoes and press them down. Bake for 35 minutes�until 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. Serve warm.