Tomato Tart




Look for colorful heirloom tomatoes, such as Brandywine, Black Kirm, and
Rainbow, for layering in this tart, which celebrates summer’s bounty. Every-
one will love the  Parmesan- flavored crust. For those who love gooey, melted
mozzarella,  the  assembled  tart  can  be  heated  in  a  375°F  oven  for  10
minutes.

Tart Shell 

3/4  cup unbleached  all-purpose fl our
1/2  cup whole-wheat fl our, preferably white whole-wheat
1/4  cup fi nely grated Parmesan cheese, preferably Parmigiano- Reggiano
1/4  teaspoon freshly ground black pepper
1 stick cold unsalted butter, cut up
3 to 4 tablespoons cold water

Filling 

1  1/2  pounds assorted tomatoes, sliced  1/4  inch thick
Kosher salt and freshly ground black pepper
8 ounces lightly salted fresh mozzarella cheese, thinly sliced
and patted dry
3 tablespoons Basil Oil (page 221)
1. Prepare the pastry dough: Combine the flours, Parmesan, and pepper in
the  food  processor.  Add  the  butter  and  pulse  until  crumbly.  Add  3  table-
spoons cold water and pulse just until the dough begins to gather into a ball
on the blade. (If necessary, add up to 1 tablespoon more cold water.)
2. Turn the dough out onto a work surface, gather up any crumbs, and knead
briefly to make a barely smooth dough. Form into a disk; wrap in plastic and
chill for 30 minutes.
3. Bake the pastry shell: Roll out the dough on a lightly fl oured surface to a
12-inch round. Carefully fit the dough into a 9-inch tart pan with a remov-
able bottom or a 9-inch pie pan. Prick the flat surface of the dough all over at
1-inch intervals with a fork; chill for 15 minutes. Preheat the oven to 375°F.
4. Place a sheet of aluminum foil over the chilled pastry shell and press into
the  bottom  edge  of  the  dough.  Fill  with  about  a  cup  of  dry  beans  or  pie
weights. Bake the shell for 18 minutes, remove the foil and weights, and bake
15 minutes more, until the crust is golden. Let cool completely on a rack.

5. Assemble the tart: When ready to serve, transfer the tart shell to a serving
plate (keep the pie shell in the pie pan). Arrange  one-third of the tomato
slices in the bottom of the crust; season lightly with salt and pepper, top with
half of the mozzarella slices, and drizzle 1 1 ⁄ 2  tablespoons basil oil on top. Re-
peat layering with half of the remaining tomato slices, salt and pepper, the
remaining mozzarella, and 1 1 ⁄ 2  tablespoons basil oil. Arrange the last of the
tomato slices on top of the tart. Serve at room temperature.

Cooks’ Notes 

✤   You  can  use  raw  rice  or  dried  beans  for  pie  weights.  Once  they  have
cooled, store them in a bag and keep with your baking supplies for future
use.
✤   The tart shell can be baked up to 2 days ahead; let cool, cover with foil,
and keep at room temperature.



Post a Comment

0 Comments