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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9_cC7mb4ZyqEZBxIDr_LP6G-N0jEvdA-1Q50ccJnCIP2EIOnkDzNRxhAF47690Up5l7AdgQYGv4uUDZ0B7E5W5u9_jKOtwM0W9nnOQ-2aJQ2tjLbYo7G5Wk2cK5St8YGsoJmP8rdZJ-l/s640/tomato+tart+-+1.jpg)
![Tomato Tart Tomato Tart Recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFLRZqCVHKHyoUu3q2y0ukJKltS9ozXNY397t-YSgNQ0xlEzE8-jL9NPqCk2ZIrVHjx0Qub_Q0tUAebohtaUOZLrZOSsVlxx1eFbi-GpOEMwjUZzfNy0wFgtyC9Tb0XZAdt-hgP9aENBW/s640/tomato+tart+-+7.jpg)
Now it's time to ring the dinner bell and tell everybody... "It's dinner time!" Stand back and get ready for compliments.
Until we eat again,
Labels: basil, breakfast brunch, buffalo mozzarella, dough, fresh herbs, fresh tomatoes, side dish, veggies