Tomato Mozzarella Tart with Garlic Basil Crust

February 14, 2011 at 6:00 am 2 comments

Please make this as soon as possible. I have made this several times since discovering this tart last summer. I originally made it with big beefsteak tomatoes and then tried making it with grape tomatoes. Both were equally delicious which means that this can even be made in the winter when tomatoes aren’t as plentiful. The crust was out of this world. The combination of the garlic and basil in the buttery dough is absolutely delicious.

Tomato Mozzarella Tart with Garlic Basil Crust

Ingredients:
For the Basil-Garlic Crust

1/3 cup fresh basil leaves
1 medium garlic clove
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into 8 to 10 pieces
4-5 tablespoons ice water

For the tart:
8 ounces sliced fresh mozzarella
2 large, ripe tomatoes (about 1 pound), cored and cut crosswise into thin slices (or 1 pint grape tomatoes cute in half lengthwise)
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 Tablespoon fresh minced basil
3 Tablespoons freshly grated Parmesan cheese

Directions:
Preheat oven to 375. 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. 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 so that no dough hangs over the edge.

Line the bottom of the tart pan with the sliced mozzarella. Arrange the tomatoes on top of the cheese. Top with salt, pepper, and parmesan. Drizzle with olive oil, and sprinkle with basil.

Bake 30-35 minutes, or until dough is golden brown and cheese is bubbly and browned in spots. Allow to rest at least 5 minutes before slicing.

Source: Pink Parsley

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Entry filed under: main dish, Vegetarian.

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2 Comments Add your own

  • 1. Tasha  |  February 14, 2011 at 9:12 pm

    This sounds amazing. We are big fans of the mozzarella, tomato, basil combination! Plus that crust must really put it over the top.

  • 2. innasinventions  |  February 20, 2011 at 5:25 pm

    Wow! This tart looks phenomenal!

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