Tomato Tart

I made this tart with tomatoes from the our local farmers market. While the tomatoes were good, I can only imagine how much better this tart will be when I can use tomatoes from our own home garden. We have a few weeks to go before those bad boys will be ready but when they are, you can bet I'll be making this recipe again.

The tart dough I used is compliments of Dorie Greenspan and her cookbook "Around My French Table".

*Starting with the tart dough, be prepared that the dough should chill for a least 2-3 hours prior to baking.

TOMATO TART {PRINT THIS RECIPE}

The dough:
1-1/4 cups all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons very cold unsalted butter, cut into small pieces
1 large egg
1 teaspoon ice water (more if needed)

For the filling:
2 teaspoons olive oil
1/2 cup grated Parmesan cheese, divided
3-4 ripe tomatoes, sliced 1/3" thickness
1 pound Buffalo mozzarella, sliced in 1/3" thickness
salt and pepper
2 tablespoons freshly chopped basil

-Put the flour, sugar, and salt in a food processor and pulse a few times to combine.
-Scatter the butter over the flour and pulse several times until the butter is coarsely mixed into the flour.
- Beat the egg with the ice water and pour it into the bowl.
-Add the wet egg mixture into the flour and pulse a few moments until the dough comes together into a ball. -Add a scant bit more water (if needed) to get the dough to ball stage.
-Remove the dough from the processor and flatten into a disc.
-Wrap the dough in plastic wrap and refrigerate for 2-3 hours.
-When the dough is completely chilled, roll it out (using a light dusting of flour) into a round circle approximately 1/4 inch thick and at least 12 inches is diameter. As you roll, add more flour (if needed) to prevent the dough from sticking.
-Carefully transfer the dough to tart pan that has been sprayed with non stick cooking spray.
-Preheat the oven to 400 degrees.

-Using a fork, poke plenty of holes into the bottom of the crust and brush with the olive oil.

-Sprinkle the Parmesan cheese on the crust and par-bake the tart shell for approximately 15 minutes.

-In the partially baked tart shell, arrange the tomato and mozzarella slices in a spiral, or however you feel inspired to embellish your tart.
-Season with salt and pepper and an additional sprinkling of Parmesan cheese.
-Bake in a preheated oven (keeping an eye on it) for approximately 20-25 minutes until you cheese is melted and starting to brown nicely.
-Remove from the oven and allow to cool slightly before garnishing the top with fresh basil.
-Remove the outer ring of the tart pan before serving and cut into wedges.