Sooooo, pardon the website shut-down this week. I wanted to tweak a few things, but I didn’t have the time to get it all done in a couple hours. I dropped the site down into maintenance mode and went to work. Of course, a few tweaks turned into a full-blown redesign (as it always does), but we are finally back up! I am still working on several aspects of the site, so you might still notice changes here and there. Let’s just roll with it, shall we?
Back to the tart! Summer is ending and I am already mourning the loss of summer produce. Let’s just say I have never had a good “winter” tomato. I was really inspired to utilize this beautiful fruit in a tart after I was gifted a giant tomato from a friend. (You know this story if you follow on Insta.) I experimented with the recipe and came up with this little treat. It’s a savory, tomato/basil/mozzarella tart with a basic, but buttery, whole wheat crust. Super delicious and I hope you enjoy!
Tomato Basil Tart
Yields One 11-12″ Tart.
- 2 cups Whole Wheat Flour
- Dash of Salt
- 1/2 cup Butter
- 2 Egg Yolks
- 10-15 oz Fresh Mozzarella, sliced
- 6 or 7 Tomatoes on the Vine
- 10 Basil Leaves
- 2 Tbsp. Olive Oil
- Pink Himalayan Salt
- Freshly Ground Black Pepper
1. To prepare the pastry, mix together the flour and salt. Grate in butter and rub in egg yolks until dough resembles course crumbs. Add enough cold water to make a smooth dough (approx. 1/4 cup) and knead lightly on floured surface. Form the dough into a flattened disk and wrap in plastic wrap. Chill for 1 hour.
2. Wash, slice and lay tomatoes on a paper towel to drain the excess water. Salt liberally and let sit for 15 minutes. Blot the tops with a paper towel after 15 minutes. (You really don’t want a soggy tart!)
3. Preheat the oven to 375 degrees F (190 degrees C). Remove pastry from the fridge and allow about 10 minutes for it to return to room temp. Roll into a 12 inch round and press into the base of an 11″ or 12″ tart pan with removable bottom. Trim the edges and prick all over with a fork. Bake in the preheated oven for about 15 minutes until firm, but not brown. Allow to cool slightly. Reduce oven temp to 350 degrees F (180 degrees C).
4. Arrange the mozzarella slices over the pastry base. On top, arrange a single layer of the sliced tomatoes, overlapping them slightly. Dip the basil leaves in olive oil and arrange them on the tomatoes. Season liberally with salt and pepper and bake for 40-45 minutes. Let cool and set for 10 minutes before serving. Best served warm.