Fresh Tomato Basil Tart Recipe
- 2/3 cup whole wheat flour
- 1/3 cup all-purpose flour
- 1/2 cup cold butter
- 4 to 5 tablespoons cold water
- 4 plum tomatoes
- 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
- 1/2 cup fresh basil leaves, thinly sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1. In a large bowl, combine the flours; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.
- 2. On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge. Bake at 350° for 13-15 minutes or until lightly browned. Meanwhile, thinly slice the tomatoes; place on paper towels to drain.
- 3. Sprinkle 2 cups cheese into the crust; top with basil. Set three tomato slices aside; arrange remaining slices in a slightly overlapping pattern around edge of tart. Drizzle with oil; sprinkle with salt and pepper. Sprinkle remaining cheese in center of tart; top with reserved tomato slices.
- 4. Bake for 25-30 minutes or until crust is crispy and cheese is melted. Let stand for 15 minutes before serving. Yield: 6-8 servings.
1 slice: 283 calories, 20g fat (12g saturated fat), 55mg cholesterol, 390mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 13g protein.
Reviews for Fresh Tomato Basil Tart
"I loved it and Hubby who has never liked a tomato pie liked it as well. I used mozzarella cheese that I shredded myself (not as much as the recipe called for) and inexpensive Romano cheese as well as sprinkling on some more expensive Pecorino Romano. I was doubtful about the whole wheat crust, but I thought that it held up well to the cheese."
"Always looking for shortcuts, I used a refrigerated pie crust, rolled out to 10 in. to fit into my quiche pan. The remainder of the recipe was unchanged. My family raved about it, and asked for more. Now, I'm in the habit of making two every time."
"This was nasty! I don't normally use wheat flour, and bought some just for this. It tasted disgusting, and was an oily puddle of goo. I am so glad I tested this recipe before making it for our holiday dinner! That would have been embarassing!"
"This is REALLY good! I didn't have whole wheat flour so I used all white. I also added a little oregano and garlic powder and sprinkled on some Parmesean cheese with the Motz."
"Oops I meant 4 stars."
"The crust was absolutely perfect light and flaky.The tort was good but I did sprinkle it with more cheese and salted the tomatoes before placing them on the tort, I also cut back on the amount of fresh basil . I used a pizza pan that had sides to it. My husband likes it with with a blend of different cheeses and add chives."
"How about adding a pinch or Oregano? "
"Frieda ... just leave it out. I think this dish will stand on its own. Or, add lots more cheese!"
"My husband does not like basil. What could be substituted for basil? Recipe sounds so good."
"I would like to know if anyone has a recipe for Tomato Preserves. Grandma used to make them during the high tomato season and I loved them. My Mom and I made some using 2:1 Tomatoes to Sugar ratio, adding a sliced lemon the last hour of cooking to form a soft ball. This is really sweet and my husband is diabetic and can't handle the sugar. I'd like to cut the sugar back or use a sugar substitute but I'm afraid the preserves won't set up. Any suggestions?Grandma that loves to cook"
Sweet Red Wine
Enjoy this recipe with a sweet red wine.