Fresh Tomato Tart with Basil-Garlic Crust
Ingredients
- 1 recipe Basil-Garlic Tart Dough (recipe follows)
- 8 ounces sliced mozzarella
- 8 ounces ricotta cheese , drained
- 1 teaspoon fresh Italian Parsley
- 2 large , ripe tomatoes (about 1 pound), cored and cut crosswise into thin slices
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
Basil-Garlic Tart Dough
- â…“ cup fresh basil leaves
- 2 garlic cloves
- 1 ¼ cups unbleached all-purpose flour
- ½ teaspoon kosher salt
Instructions
Basil-Garlic Tart Dough
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Place the basil and garlic in the work bowl of a food processor. Process, until finely chopped. Add flour and salt; pulse to combine. Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.
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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.
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Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour.
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Roll out the dough on a lightly floured surface into a 12-inch circle.
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Lay the dough over a 10 inch tart pan with removable bottom, and press it into the pan. Trim the dough, and proceed with the recipe.
Tomato Tart
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Preheat the oven to 375 degrees. In a small bowl combine the drained ricotta cheese and chopped parsley together.
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Spread a layer of the mixed ricotta on the bottom of the tart shell and then layer the mozzarella.
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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.
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Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 40 minutes.
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Cool on a rack for at least 5 minutes before slicing. (The tart may be covered and kept at room temperature for 6 hours.)
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