8 Serves
92 Mins
Preheat your oven to 190°C.
In a food processor, combine the all-purpose flour, cornstarch, and salt. Pulse until the mixture resembles fine crumbs.
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Vitamin E
4 mg / 15 mgVitamin K
85 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
355 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
220 mg / 1,250 mgPotassium
299 mg / 4,700 mgSodium
581 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
10 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Add the egg to the food processor and pulse until a cohesive dough forms.
Gather the dough into a ball and press it evenly into the bottom and sides of a tart pan. Crimp the edges for a decorative finish.
Refrigerate the prepared tart shell for 30 minutes to firm up.
While the dough chills, prepare the filling by mixing the white cheese, parmesan cheese, mayonnaise, chopped basil, green onions, and black pepper in a bowl.
Spread the cheese mixture evenly over the bottom of the chilled tart shell. Arrange the grape tomatoes on top, pressing them slightly into the cheese.
Bake in the preheated oven for 35 minutes, or until the crust is golden-brown and the cheese is bubbling.
Remove from the oven and let the tart cool for 10 minutes. Garnish with fresh basil ribbons before serving.
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