Wednesday, May 26, 2010

Looking For A Light Summer Supper?

Ever get home from a Farmer's market and you have so many tomatoes,
you don't know what to do with them all?
Make this tart and serve with a Tomato, Basil , Red Onion and fresh Mozzarella Salad tossed with balsamic vinegar and extra virgin olive oil!
A great place to pick up homemade Mozzarella is from Di Pasquale's  .
Nothing better in the Summer then sun ripened tomatoes with basil and homemade mozzarella!

Tomato and Basil Tart
5 oz mozzarella, thinly sliced
4 large tomatoes, thickly sliced
1/2 red onion thinly sliced
10 basil leaves, coated in olive oil
2 garlic cloves, thinly sliced
sea salt and freshly ground pepper
for the pastry
4 oz flour
2 oz of butter
1 egg yolk
pinch of salt
1. to prepare the pastry, mix flour and salt , then rub in the butter and egg yolk. add enough cold water to make a smooth dough and knead lightly on a floured surface and place in a plastic bag and chill for an hour.
2. Preheat oven to 375. Remove pastry and allow to sit 10 min. and roll out to 8" round, press into an 8" tart pan. and prick with fork and bake for 10 min, firm but not brown. Reduce heat to 350.
3. Arrange the mozzarella slices over the pastry base, then a single layer of tomatoes, then the red onion, then the garlic and top with the basil. drizzle little olive oil all over. Sprinkle little salt and pepper.
Bake for 40-45 min. Serve hot.


  1. i think i am going to have to get a tart pan and make this!! maybe you can come over and help me with the crust. :)

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  3. I enjoy reviewing these first hand.

  4. Rebecca, I made this tart for brunch on Sunday...
    It came out wonderful!!! The crust was perfect, the cooking time was perfect and it tasted amazing! My only issue was that I didn't flour my rolling surface enough so I couldn't get the crust off the counter (live and learn). I had to press it into my pie pan and mold it that way which worked out great. I served it up with an arugula salad and scrambled eggs and bacon. I will send you a photo as soon as I get it off my camera. Thanks for sharing these great recipes! xo