Go Back
Print

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

  1. 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.
  2. 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.
  3. Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour.
  4. Roll out the dough on a lightly floured surface into a 12-inch circle.
  5. 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

  1. Preheat the oven to 375 degrees. In a small bowl combine the drained ricotta cheese and chopped parsley together.
  2. Spread a layer of the mixed ricotta on the bottom of the tart shell and then layer the mozzarella.
  3. 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.
  4. Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 40 minutes.
  5. Cool on a rack for at least 5 minutes before slicing. (The tart may be covered and kept at room temperature for 6 hours.)