Garden Tomato & Basil Tart

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Garden Tomato & Basil Tart

Yields 10-inch tart

Olive Oil Tart Crust
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon fine sea salt
1 teaspoon dried basil
1/3 cup olive oil
1/3 cup cold water, plus extra if necessary

Preheat oven to 350 degrees (175 degrees C).

In a medium bowl, whisk together the flours, salt, and basil. Add the olive oil and water and mix until it comes together as a dough. If dough will not form a ball, add more water in teaspoon increments until it does so. The dough should not be sticky and wet.

On a lightly floured surface, roll out dough to form a 12 inch circle. Transfer to tart pan, repairing dough if necessary. Prick the bottom of the dough with a fork before baking. Bake for 10-12 minutes before removing and allow to cool slightly before filling.

Tomato Basil Filling
1-1 1/2 cups freshly grated Gruyere cheese, loosely packed
1/2 cup fresh basil leaves
4-6 ripe tomatoes, sliced into 1/4-inch pieces (cherry tomatoes may also be used)
Freshly ground salt & pepper, to taste

Layer cheese, tomatoes, and basil on pre-baked tart crust. Sprinkle with salt and pepper, to taste . Bake for 25-30 minutes, or until fragrant and lightly browned. Cool for a few minutes before serving.

Enjoy!

L&L

Recipe & image via The Pastry Affair

Adapted from Chocolate & Zucchini

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