Ahhhhh. It feels so good to be back in the kitchen. After four and a half weeks of having all of my food prepared for me, I simply couldn’t wait to chop, mince, saute, bake, and cook whatever my heart desires. The first thing I made when I returned to the states was these Peanut Butter Snickers Cookies. Good news: they were delicious. Bad news: they were all eaten before they could be photographed. Good news: you can head over to the Brown Eyed Baker’s site to get the recipe.
More good news: this tart is deeeee-lish. Paired with a spring green salad topped with lime poppyseed dressing it was a great light dinner, leaving plenty of room for dessert. Perfect case scenario. The buttery and flaky basil-garlic crust is full of fresh basil flavor and the simple mozzarella and tomato toppings pull it all perfectly. Another great thing about this tart is that it can be eaten as your main dish, as a side dish, an appetizer, or just a midday snack. I can’t wait to make it again with fresh tomatoes from the farmers market and basil from my herb garden! If only summer would hurry up and get here…
Tomato Tart with Basil-Garlic Crust
from Ezra Pound Cake
1/3 cup fresh basil leaves
1 clove garlic
1 1/4 cup all-purpose flour
1/2 tsp kosher salt
1/2 cup (1 stick) unsalted butter, chilled and cut into 8 pieces
4-5 tablespoons ice water
8 oz sliced mozzarella
2 large tomatoes, cored and cut into thin slices
salt and freshly ground pepper
1 tbsp olive oil
To make the dough, add basil and garlic to food processor and pulse until finely chopped. Add flour and salt and pulse to combine. Add butter, pulse about 10 times or until mixture resembles pea-sized crumbs.
Add ice water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons of water, process dough for several seconds to see if mixture forms a ball. If not, add remaining tablespoon of water. Process until dough forms into a ball. Remove dough from food processor and flatten into 5-inch disk. Wrap in plastic and refrigerate for at least an hour. The dough can also be refrigerated in zip-loc baggie and refrigerated for several days or frozen for one month.
When ready to bake, preheat oven to 375 degrees F. Roll out dough into a 12-inch circle. Lay dough over tart pan and press into a 10-inch tart pan. Line bottom of tart shell with mozzarella. Layer the tomatoes over the cheese and sprinkle with salt and pepper. Drizzle with olive oil.
Bake in preheated oven for 35-40 minutes, or until crust is golden brown and cheese has started to brown in spots. Cool on a rack for at least 5 minutes before slicing. The tart can also be covered and kept at room temperature for 6 hours.