The best way to savour tomato season is by making this tomato herbed cream cheese tart. It’s great to serve your family as it is not only visually stunning but features a taste of goodness in every bite! It also makes a great appetizer when you’re having guests over.
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Preheat oven to 350°F
Place Furlani Garlic Parm Texas Toast slices on a parchment lined 9”x 13” baking pan with the top crusts facing outwards. They will be quite snug and almost overlapping. Bake for 5 minutes.
Remove from oven and let cool slightly until bread is cool enough to touch.
Using the bottom of a 1 cup dry measure cup, press down and flatten the soft sides and middle of the toast to the bottom and sides of the pan, creating a base for the tart. The top crusts of the toast will be taller and create an edge/lip, the centre part will be a shallow well. Set aside.
Whisk yogurt and cream cheese together. Add eggs and whisk until blended, season with one tsp of pepper.
Spread the yogurt mixture evenly into the tart, leaving a 1-inch border. Sprinkle Parmesan cheese shreds evenly over top, including the bread crusts.
Bake at 350°F for 15- 20 minutes or until the custard has puffed up a bit, dry to the touch and the edges of toast are golden brown.
Meanwhile, slice and prepare tomatoes. For larger tomatoes, cut into slices, for the smaller and cherry tomatoes, cut into halves, quarters or slices.
Place the baking sheet on a cooling rack and let cool for 5 to 10 minutes.
Layer the tomatoes onto the tart, starting with the large slices and finishing with the smallest.
Drizzle the extra virgin olive oil over top and season salt and remaining pepper.
Top with basil leaves and serve immediately.