"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Fresh tomato tart Recipe

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This recipe for Fresh tomato tart, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Mulvaney-Nelson
Added: Friday, May 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. all purpose flour
1 t. salt
3/4 c. cold vegetable shortening
1/2 c. ice water
1/4 c. Dijon mustard
1 # mozzarella cheese, grated
10 medium plum tomatos, thinly sliced
1 T chopped garlic
2 T. olive oil
2 t. thinly sliced fresh basil

Directions:
Directions:
Heat oven to 375. For pastry, put flour and salt into a large bowl. Add shortening and use a pastry blender to cut it into the flour until it reaches a coarse crumb consistency. Add water and toss gently with a fork until combined into a ball. Let dough rest 15 min.
On floured surface, roll dough with floured rolling pin to fit your pizza pan. Trim excess dough. Pierce bottom in several places with a fork. Bake until lightly colored, about 15 min. Cool.
3. Brush bottom of pastry evenly with mustard. Cove mustard w/cheese, then tomato slices. Sprinkle w/ garlic and drizzle w/ olive oil. Bake until crust is nicely browned, about 40 min. Sprinkle w. basil. Let stand 10 min. Serve warm or at room temp.

Number Of Servings:
Number Of Servings:
8 appetizer servings
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
I use more mustard, basil, and garlic than recipe calls for. This recipe is best w/ fresh roma tomatos and basil from the garden. Freezes well.

 

 

 

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