Specific description and suggestion: Tomato Basil Tart
In this pairing pay special attention to how the subtle yeast derived spices in this beer resonate with the basil, garlic and parmesan. Together they build a solid foundation for the rest of the pairing.
This beer also does a wonderful job of counteracting all the savory flavors in this dish. The medium body and effervescent carbonation help cleanse the palate in between bites.
In this pairing pay special attention to how the subtle yeast derived spices in this beer resonate with the basil, garlic and parmesan. Together they build a solid foundation for the rest of the pairing.
This beer also does a wonderful job of counteracting all the savory flavors in this dish. The medium body and effervescent carbonation help cleanse the palate in between bites.
This recipe can be found on www.tasteofhome.com
Tomato Basil Tart
Ingredients
Tomato Basil Tart
Ingredients
- Pastry for a single-crust pie (9 inches)
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
- 5 to 6 fresh plum tomatoes
- 1 cup loosely packed fresh basil leaves
- 4 garlic cloves
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon pepper
- Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil.
- Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust.
- Cut each tomato into eight wedges; remove seeds. Arrange over cheese.
- In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.
- Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, for 20-25 minutes or until the cheese is browned and bubbly. Yield: 8 servings.
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