Roast Tomato Tart
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
6
- For the dough
- 1 ½ cups flour
- ½ cup unsalted butter (chilled and cubed)
- ½ tsp salt
- 1 large egg
- 2 Tbsps cold water
- For the filling
- 2 Tbsps fresh Basil (chopped, plus extra for garnish)
- 2 Tbsps Mustard
- 6 Plum tomato (sliced 1/4-inch thick)
- ½ tsp salt
- ¼ tsp Black pepper
- ¼ cup extra virgin olive oil
- 2 ½ cups Mozzarella (shredded)
Preparation steps
1.
Mix the flour and salt in a bowl. Add the butter using a pastry blender, break in the butter until the mixture has a crumbly texture.
2.
Mix the egg with 2 tablespoons of water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together.
3.
Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.
4.
Line loose bottom tart pan with dough rolled out 1/8-inch thick.
5.
Preheat the oven to 425ºF
6.
Spread an even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out.
7.
Spread bottom of pastry with shredded cheese and sprinkle with basil.
8.
Slice the tomatoes and arrange them in a single, even layer. Sprinkle tomatoes with salt and pepper and drizzle with olive oil.
9.
Bake the tart for 30 minutes or so, until the dough is cooked and the tomatoes are tender.
10.
Garnish with fresh basil. Slice in wedges and serve warm.
