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Old 03-10-2005, 04:31 PM   #1
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Tomato Tart W/basil Crust - Tnt!


serves 4-6

For crust:
1/3 cup basil leaves
1 clove garlic
1 cups flour
tsp. saLT
8T butter
4-5 T ice water

Place basil and garlic in food processor; process til finely chopped. Add flour and salt and pulse several times to combine. Place butter in processor; pulse about 10 times or til mixture resembles pea-sized crumbs. Add water, 1T at a time, and pulse several times; after 4 T water, process douogh for several seconds to see if it is coming together in a ball; if not, add remaining T of water. Flatten dough into a 5 inch disk and refrigerate 1 hour.

For tart:
8oz. mozzerella, thin sliced
2 large ripe tomatoes, cored into thin slice(drain if they're really juicy)
1T olive oil

Preheat oven to 375. Line bottom of tart shell with cheese; arrange tomatoes over cheese in a ring, slightly overlapping. Srinkle with salt/pepper and drizzle with olive oil. Bake til crust is golden brown and cheese has started to brown in spot, 35-40minutes. Cool at least 5 minutes before serving.


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Old 03-11-2005, 09:26 AM   #2
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Location: USA, Pennsylvania
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Marm this sounds so good. Now I really can't wait for tomato season! :)

-A balanced diet is a cookie in each hand
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Old 03-11-2005, 03:46 PM   #3
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Location: USA,SouthCarolina
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It really is awesome; was one of my 'keep it in the back pocket for last minute catering' items!

Feel free to experiement with the cheese, too - try an Italian Fontina, or mix in some grated parm or romano on top before you bake it. Or some thinly sliced fresh fennel.
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