Tomato Tart with Garlic-Basil Crust

What caused me to first start planning my Easter menu was deciding that I wanted to make a tart with tomatoes and mozzarella. I didn’t want to make a tomato pie, especially one with mayo (that just sounds like a terrible combination!) and I didn’t want to use any other type of cheese but mozzarella.

It took quite a bit of searching before I found this recipe, but as soon as I read the ingredients I knew it was the one I was going to make.

I don’t have a 100% success rate with any form of dough, especially one made to be crumbly, and since I was making this for guests and not just a “let’s see if this turns out recipe” for blogging, I took extra precautions and picked up pre-made pie crust at the grocery store.

I crossed my fingers that this crust and I would get along, and set out to make it.

Tomato Tart with Garlic-Basil Crust
Servings: 4-6

Garlic-Basil Crust:

    • 1/3 cup fresh basil leaves
    • 1 medium garlic clove
    • 1 1/4 cup all-purpose flour
    • 1/2 tsp. kosher salt 
    • 1 stick unsalted butter, chilled and cut into pieces
    • 4-5 tablespoons ice water 

    tomato tart:

    • 8 oz. sliced fresh mozzarella
    • 3 roma tomatoes, thinly sliced
    • salt and pepper
    • olive oil 
    • 1 tbsp. fresh basil, julienned
1. First prepare the crust by combining basil and garlic together in the bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. 
2. Then add the salt and flour and pulse to combine. 
3. Add the butter and pulse about 10 times or until the mixture resembles coarse pea-sized crumbs. Add in the water, 1 tablespoon at a time, pulsing several times between each addition until you have used 4 tablespoons of water. Process for 30 seconds to see if the dough forms a ball. If not, add the remaining tablespoon of water. 
4. Turn the dough out onto a piece of parchment paper. Flatten into a 5-inch disc. Wrap in plastic wrap and refrigerate for at least 1 hour. *Dough can be refrigerated for several days or frozen for 1 month. Thaw from frozen in the refrigerator.*
6. While the dough is chilling, place the sliced tomatoes in a colander for at least 30 minutes to drain away excess water. 
5. Roll out the dough onto a lightly floured surface into a 12-inch circle. 
6. Cut a round of parchment paper and place it over the removable bottom of the tart pan. Lightly mist with non-stick cooking srpay. 
7. Gently lay the dough over the tart pan and press into the pan, up the sides of the pan to create the fluted effect. Trim away excess dough.  
8. Preheat the oven to 375 degrees. Layer the sliced mozzarella on the bottom of the tart pan. 
9. Arrange the slightly dried tomato slices in a ring around the edges of the pan and a second ring in the center. Drizzle lightly with olive oil. 
10. Bake for 35 to 40 minutes or until the crust is golden brown and the cheese has started to brown. Cool on a wire rack for 5 minutes. 
11. Garnish with julienned basil. *Tart may sit at room temperature for up to 6 hours.*

Not only was this a pretty tart to look at, but the flavors were incredible as well. It tasted most like a margherita pizza or even a caprese salad. I didn’t think everyone would be interested in it, but it was one of the first things to quickly disappear.

I have a feeling this is going to become my go-to summer recipe to bring to parties. 

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