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.

Tomato Tart Recipe
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.


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. 

Tomato Tart Recipe

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,

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