Strawberry and Basil Tart
An easy strawberry tart on a short pastry base, with strawberries cooked in vanilla-lemon syrup, finished with olive oil, balsamic vinegar, fresh basil and ground pepper.
⏱️ Prep: 20 min🍳 Cook: 25 min
Ingredients
| 600 g | Strawberries |
| 300 g | Short pastry |
| 100 ml | Olive oil |
| 1 | Vanilla bean |
| 1/2 | Lemon |
| 2 | Sprigs of basil |
| 80 g | Powdered sugar |
| a few drops | Balsamic vinegar |
| — | Freshly ground pepper |
Instructions
Total time: 30 to 60 minutes. Preparation time: 20 minutes. Baking time: 20 - 25 minutes. Difficulty: Easy. For 4-6 servings.
Pastry
- Preheat the oven to 180° C (350° F).
- Lightly oil a 24 cm (10") tart pan.
- Roll the pastry out to a thickness of 3 mm (1/8") and lay it in the pan. Even out the border and prick the pastry all over with a fork.
- Cover with a sheet of parchment and fill with dried beans to weight it.
- Bake in the centre of the oven for 20-25 minutes.
Filling
- Wash the strawberries, drain and hull. Set aside 450 g (1 lb.) and quarter the rest.
- Combine the sugar and juice of half a lemon in a saucepan. Cook until the sugar has dissolved, then add the quartered strawberries and the halved, scraped vanilla bean.
- Cook for about 5 minutes over low heat, stirring regularly, until the strawberries are cooked in the syrup. Remove the vanilla bean and let the mixture cool to lukewarm.
Finishing
- Remove the pastry base from the oven and remove the parchment and beans. Cool, then unmold the pastry onto a plate and spread the cooked strawberries over the crust.
- Halve the reserved strawberries and place them, cut side up, on the tart.
- Drizzle with olive oil combined with a few drops of balsamic vinegar and sprinkle with a few chopped basil leaves.
- Finish with a grinding of pepper and serve.