Monday, May 10, 2010

Tomato, Basil, Mozzarella Tart

I recently got a tart pan and went searching for tart recipes. I knew I was making a sweet tart for Mother's Day so I looked for something more savory. I found this recipe on Annie's Eats.

There really isn't much I can say about this tart other than you absolutely have to try it. The crust is amazing - the fresh basil and garlic really make it delicious - and the combination of tomato, mozzarella and basil is always fantastic.

I used fresh basil from my container garden and used roma tomatoes instead of the cherry tomatoes in Annie's version. I also blind baked it before adding toppings like she suggested.

Please try this. You will not regret it!

Tomato, Basil, Mozzarella Tart
From: Annie's Eats

1/3 cup fresh basil leaves
1-2 cloves garlic
1¼ cups all-purpose flour
½ tsp. kosher salt
8 tbsp. unsalted butter, chilled and cut into 8-10 pieces
4-5 tbsp. ice cold water

8 oz. fresh mozzarella, sliced
Ripe cherry tomatoes
Salt and pepper
1 tbsp. extra-virgin olive oil
Freshly grated Parmesan cheese
1-2 tbsp. minced fresh basil

Using your food processor, process the basil and garlic until it is finely minced. Add the flour and salt and pulse until well combined. Add in the butter a few pieces at a time pulsing between additions. Mix until a crumbly dough forms. Begin adding water - 3 tbsp's to start - and pulse. Add more water - 1 tbsp at a time - until dough forms ball. Remove from bowl, flatten into a disc, about 5 inches across, wrap in plastic wrap and refrigerate for at least an hour.

To bake - preheat oven to 425. Roll out dough on a floured surface until is is about 12 inches across. Lay it on top of your tart pan and press the dough into the edge and up the sides. Lay a piece of aluminum foil over the top of the tart and place baking beads on top - or dried beans, rice, pennies, etc. Anything heavy). Bake for 10-12 minutes. Remove foil and beads and bake for another 5 minutes.

Lower oven to 375. Top tart shell with sliced mozzarella and then sliced tomatoes. Drizzle on olive oil, then sprinkle on salt, pepper and basil.

Bake for 30-35 minutes until cheese is lightly browned. Depending on your oven you may need to rotate it halfway through baking. You also may need to dab the top with a paper towel halfway through to remove excess moisture.

No comments:

Post a Comment