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Tomato and Mozzarella Tart Recipe

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This recipe for Tomato and Mozzarella Tart is from The Miami Country Day School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 3/4 c. flour
1 T. sugar
1/2 tsp. salt
3/4 cup plus 2 T. unsalted cold butter, cut into chunks
2 T. ice water
Dijon mustard

Filling:
1 lb. fresh mozzarella
3/4 pound ripe tomato, cored and cut into 1/4 inch slices
2 or 3 cloves garlic, peeled and minced
Salt and pepper to taste
Dried oregano to taste
Olive oil to taste
Directions:
Directions:
To make crust: In the bowl of a food processor fitted with a metal blade, process flour, sugar and salt to combine. Add butter and process until it is cut into pea-sized chunks. With the machine running, add water through the feed tube; process just until dough starts to clump. Remove dough from bowl. With floured hands, pat dough into a disc. Refrigerate for 1 hour.
On a lightly floured surface, roll dough into a circle large enough to fit into an 11 or 12 inch French tart pan. Line pan with dough; trim excess. Brush crust with Dijon mustard.
To make filling: Cut cheese in 1/4-inch slices. Pat dry. Arrange in a spiral pattern in bottom of tart pan. Top with tomatoes. Season with garlic, salt, pepper, oregano and a drizzling of olive oil.
Bake in a preheated 400-degree oven for about 45 minutes, until cheese is melted, tomatoes are tender and top is golden. Remove from oven. Cool to room temperature before serving.
Serves 4 to 6 as a light main course; 8 to 10 as an appetizer.

 

 

 

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