Fresh Tomato Tart with a Basil-Garlic Crust

By tammy1365

This tomato tart finally gives tomatoes their time to shine. Use home-grown tomatoes for ultimate deliciousness. Perfect to share with the family.

Ingredients

• Basil-Garlic Tart Dough:
• 1 recipe basil-garlic tart dough, recipe follows
• (8-ounce) slices mozzarella
• 2 large, ripe tomatoes, about 1 pound and cut crosswise into thin slices
• Salt and freshly ground pepper
• 1 tablespoon extra virgin olive oil
• 1/3 cup fresh basil leaves
• 1 medium garlic clove
• 1 1/4 cups unbleached all- purpose flour
• 1/2 teaspoon kosher salt
• 8 tablespoon unsalted butter, chilled and cut into 8 to 10 pieces
• 4 to 5 tablespoons ice water

Details

Servings 4
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Basil-Garlic Tart Dough:
Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add flour and salt; pulse to combine.

Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs. Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.

Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)

Roll out the dough on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.

Fresh Tomato Tart with Basil-Garlic Crust:
Press dough t into a 10-inch tart pan with a removable bottom.

Preheat the oven to 375°F. Line the bottom of the tart shell with mozzarella. Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center. Sprinkle with salt and pepper. Drizzle with olive oil.

Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 40 minutes. Cool on a rack for at least 5 minutes before slicing. (The tart may be covered and kept at room temperature for 6 hours.)