This recipe for Roasted Tomato Basil Tart starts with oven roasting fresh summer tomatoes to intensify their fabulous flavor. Then, use those delicious tomatoes to top a creamy custard mixture. Fresh basil is the perfect complement. Baking it in a tart pan gives this an elegant look that's perfect for summer entertaining.
In medium bowl with pastry blender or two knives cut Country Crock Plant Butter into flour until coarse crumbs form. Add ice water, 1 tablespoon at a time, until dough forms. Knead dough with floured hands and shape into disc. Wrap in plastic wrap and refrigerate until you're ready to roll it out.
♦Be sure to cut the tomatoes at least 1/2-inch thick or they will become too fragile to handle after roasting.
♦If you don't have a tart pan, this can be made in a 9-inch pie plate.
♦Tomatoes can be roasted ahead of time to save on prep time.
♦Shortcut: If you're short on time, you can skip roasting the tomatoes step. It will still be good but it won't have that intense roasted tomato flavor. You'll need less tomatoes, probably 2 or 3 should do it. Just put a generous layer of thinly sliced tomatoes over the egg mixture.