Fresh Tomato Basil Tart with a Basil-Garlic Crust
Be ready with copies of this recipe because your friends will request the recipe for this garden-fresh appetizer or entree. Serve this together with our Homemade Tomato Soup or this Vegan Tomato Soup with Cashew Cream. You can make this quicky by swapping the basil garlic crust for premade pie crust.
Fresh Tomato Basil Tart with a Basil-Garlic Crust
Servings 4 servings
Ingredients
- 5 Roma tomatoes or 4 medium tomatoes
- 1-1/2 cups shredded mozzarella cheese 6 ounces
- 1 cup loosely packed fresh basil leaves
- 4 cloves garlic
- 1/2 cup mayonnaise or aioli
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon ground white pepper
- Fresh basil leaves (option
Basil-Garlic Tart Dough
- 1/3 cup fresh basil
- 1 medium Garlic clove
- 1 1/4 cup Unbleached All-Purpose Flour
- 1/2 tsp kosher salt
- 8 tbsp unsalted butter chilled and cut into 8 to 10 pieces
- 4 tbsp ice water may need more or less
Instructions
Make the Dough
- Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add flour and salt; pulse to combine.
- Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.
- Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.
- Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be tightly wrapped in plastic wrap and placed in a zipper-lock plastic bag then refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)
- Roll out the dough on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.
Finish Tart
- Cover dough with foil and beans or rice then pre-bake dough in 450 degree F. oven for 8 minutes. Remove foil and weights. Bake 4 to 5 minutes more or till set and dry. Remove from oven. Reduce temperature to 375 degree F.
- Sprinkle crust with 1/2 cup of the mozzarella cheese. Cool slightly on a wire rack.
- In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon cheese mixture over basil mixture, spreading to evenly over crust.
- Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop cheese in the pie shell.
- In a food processor bowl combine basil and garlic; cover and process till coarsely chopped. Sprinkle over tomatoes.
- Bake in a 375 degree F. oven for 35 to 40 minutes or till cheese is golden and bubbly. Serve warm. If desired, garnish with basil leaves.
Make-ahead tips:
- Prebake pastry crust; cover and let stand at room temperature for up to 2 hours. Slice and drain tomatoes; let stand at room temperature for up to 2 hours. Prepare cheese-mayonnaise mixture; cover and chill up to 2 hours.
