If you are a tomato lover, then I am sure you are enjoyed the lovely tomatoes this time of year! Here is a lovely dish to make. It goes well with any meal, as a side dish or even as a lunch (I even made it with pizza…..). The crust was flaky and simply fantastic. I am about as bad at making pie crust as I am at grilling, but this crust was SO easy ~ it gave me no problems.
* Last year I had a FANTASTIC pot of fresh basil, not even knowing what to do with it all. THIS year, however, my plant shot up ~ looked promising, but then, practically by the next day it had withered away. We had a VERY hot dry summer. SO that being said, I have used dried basil. (Hope no one is offended.) It was very good, though if you have fresh, I suggest that!
Fresh Tomato Basil Tart
2/3 c. wheat flour
1/3 c. flour
1/2 c. cold butter
4-5 TB. ice water (though you made need only 2-3)
4 plum tomatoes (or 5 Romas)
2 c. mozzarella cheese
1/2 c. fresh grated Parmesan cheese
1/2 c. fresh basil (or 1 tsp. or so of dried basil)
1 TB. oil
1/4 tsp. salt
1/8 tsp. pepper
Combine the flours and cut in the butter. Add water, 1 TB. at a time till it forms a ball. Wrap in plastic wrap and chill for 30 minutes. Roll to fit a 9″ springform pan (the kind with the removable sides). Put in the pan and press up the sides about 1″. Try to make the edges look nice and even, fluted it you will. TRY. Bake @ 350* for 13-15 minutes. Meanwhile, slice the tomatoes and drain on paper towels to get rid of excess juice. Put 2 c. of mozzarella cheese on crust, then your basil , then layer the tomato slices in a nice pattern (save a few slices for the top). Season with salt & pepper, I added another good shake of dried basil. Sprinkle with Parmesan cheese and add the last few slices of tomato on the top. Bake for 25-30 minutes. Let set 5 minutes. ENJOY!
Recipe adapted from a Taste of Home magazine.