marmalady
Executive Chef
FRESH TOMATO TART WITH BASIL-GARLIC CRUST
serves 4-6
For crust:
1/3 cup basil leaves
1 clove garlic
1 ¼ cups flour
½ 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
salt/pepper
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.
For crust:
1/3 cup basil leaves
1 clove garlic
1 ¼ cups flour
½ 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
salt/pepper
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.
