Fresh Tomato and Mozzarella Tart #recipe from Molly MacRae

 

As promised, here’s the tart recipe that goes with the basil garlic crust recipe I posted last Saturday, 8/24/24. We dream of this tart all winter but make ourselves wait for summer-ripe tomatoes. They make all the difference. The tart is just as good cold as it is warm from the oven. If you want supper on the table fast, skip the basil garlic crust and use an ordinary store bought, ready-made crust. I’ve also made this with pepper Jack cheese in place of the mozzarella.

 

Fresh Tomato and Mozzarella Tart

(adapted from The Complete Italian Vegetarian Cookbook by Jack Bishop)

 

Ingredients

1 recipe basil garlic tart dough (or a ready-made crust from the store)

8 ounces mozzarella cheese, thinly sliced

2 large, ripe tomatoes (about 1 pound), cored and thinly sliced crosswise

Salt and pepper

1 tablespoon olive oil

 

Directions

Preheat oven to 375 degrees F.

Fit dough into a 10-inch tart pan. Line bottom of tart shell with the mozzarella slices. Arrange tomato slices over the cheese, slightly overlapping them, in a ring around the outer edge of the tart and a second ring in the center. Sprinkle with salt and pepper and drizzle with the olive oil.

Bake until crust is golden brown and cheese has started to brown in spots – 35 to 40 minutes. Cool on a rack for at least 5 minutes before slicing.  

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.