Got tomatoes? Lots of tomatoes? Well, have I got a treat for you! This lovely savory tart is just the ticket for all your FRESH from the garden (or FRESH from the g-store) tomatoes. Just follow the recipe below to make the d'lish crust, layer with good mustard, sliced fresh tomatoes, sprinkle with fresh herbs and then of course fresh mozzerella cheese and bake. Sooooo good!
I owe all this yumminess to Leigh Anne at Your Homebased Mom. I stumbled upon her blog a couple of weeks ago and have been over joyed with all the amazing recipes she has to offer. Go check her blog out for yourself....let me know what recipes appeal to you just in case I have yet to come upon them. ;-)
French Rustic Tomato Tart
(recipe from Your Homebased Mom)
1 1/2 cups flour
4 Tbsp butter, cold and cut into cubes
1/2 tsp salt
1 large egg
2-3 Tbsp cold water
Tart Filling Ingredients:
3 Tbsp Dijon or whole-grain mustard
2-3 large fresh tomatoes
2 Tbsp olive oil
salt and pepper
2-3 Tbsp *freshly chopped herbs - such as basil, chives, parsley, thyme or tarragon *(If you don't have fresh herbs go ahead and use 2 tsp of dried herbs instead)
8oz fresh mozzerella cheese
1. Make the crust. Mix flour and salt in a medium bowl. Add in diced and chilled butter...
With a pastry blender or your hands blend until full incorporated and crumbly.
2. Beat egg then add in 2 Tbsp of cold water....
3. Make a well in the center of the flour/salt mixture then pour in egg mixture....
...stir all together until dough comes together. If it's not coming together add another tablespoon of cold water.
4. Gather dough into a ball. Transfer to a lightly floured surface and roll out to about 14 inches across. I rolled my dough out directly on my Silapat (parchment paper would work well too) - which I lightly floured and then transfered to a cookie sheet before I filled the center of the tart dough...
5. Preheat oven to 425 degrees F. Spread mustard in an even layer all over dough and let it sit a few minutes to dry out.....
6. Slice tomatoes and arrange over mustard in a single layer leaving about 2 inches between tomatoes and edge of dough....
....Drizzle with olive oil and then sprinkle with herbs....
....and then the fresh mozz cheese slices sprinkled with salt and pepper and more herbs if you wish....
7. Gently fold crust edges all around the filling....
8. Place tart in oven and bake for 30 minutes. Crust should be light brown, tomatoes tender and the cheese lightly browned.
Once cooled for a couple of minutes, transfer this treasure to a cutting board and cut into slices. Enjoy!