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.
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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.
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