Fresh Tomato Tart with a Basil Garlic Crust
1 recipe Basil-Garlic Tart Dough (recipe follows)
8 ounces sliced fresh mozzarella
1 large, ripe tomato, cored and cut crosswise into thin slices
Salt and freshly ground pepper
1 Tbsp. extra-virgin olive oil
1 Tbsp. fresh minced basil
3 Tbsp. freshly grated Parmesan
Preheat oven to 375 degrees. Prepare the dough, and press it into a tart pan with removable bottom. Line the bottom of the tart pan with the sliced mozzarella, then 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. (The tart may be covered and kept at room temperature for up to 6 hours).
1/3 cup fresh basil leaves, finely chopped
1 medium garlic clove, minced
1 1/4 cups all-purpose flour
1/2 tsp. kosher salt
8 Tbsp. unsalted butter, chilled and cut into 8 to 10 pieces
4-5 tablespoons ice water
Place the basil and garlic in the work bowl of a stand mixer, fitted with the paddle attachment. Add flour and salt, and mix to combine. Add butter, and beat until the mixture resembles pea-sized crumbs. Add water, 1 tablespoon at a time, mixing several times after each addition. After 4 tablespoons water have been added, blend the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Mix until dough forms into a ball, and pulls away from the sides of the bowl.
Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.) On a lightly floured surface, roll the dough into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.