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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Diva Tomato Basil Tart Recipe

Brought to you by Morgan Hill Retreat

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Cook Time: 30 min	Prep Time: 10 min
Yield: 6 servings

Ingredients:
Shell
Preheat oven to 350°

1˝ cup flour
˝ cup very cold butter cut into cubes
1 large egg (I use 2 Banty eggs because they are small, this makes the crust a delicious dark yellow color.)
Combine flour and butter in food processor.
Process to the fine crumb stage.
Add the eggs and process until dough forms a ball.
Press evenly into bottom and sides of 9 inch spring form pan.
Bake for 20 minutes in middle of oven. Crust will be firm to touch but not brown when done

Filling
Preheat oven to 400°

1 cup grated mozzarella
4 small tomatoes – I use heirlooms in season but Romas work well too. Thinly slice and lightly sprinkle with kosher salt. Allow to drain in colander for 15 minutes or more.
Ľ cup fresh basil leaves, slivered (I use my kitchen shears)
2 tablespoons fresh chives, minced
3 large eggs (again the number of eggs depends on the size of the chicken)
ľ cup half and half (don’t use milk, it’s too runny)
˝ teaspoon ground mustard (optional)
Ľ teaspoon black pepper
Ľ teaspoon salt
pinch of baking powder

Instructions:
Place cheese in tart shell.
Arrange tomato slices and sprinkle with chives and basil.
Wisk eggs, cream, mustard, salt and pepper and baking powder. Pour into shell.
Bake for 25 to 35 minutes, until custard is firm (time depends on the variation in moisture in the cheese and tomatoes and the size of the eggs.)
Allow to cool for 10 minutes. I garnish with fresh thyme, rosmary or basil leaves. I add a few slices of beautiful multi colored heirloom tomatos when they're in season.

Notes:
I make the curst the night before so I have less mess in the morning and I don’t wake my guest with the food processor noise. Just let it cool completely before wrapping in foil.

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