my 100th blog post! Woo! Party!
Mozzarella Tomato Basil Tart
1 prebaked tart dough recipe (Recipe follows)
7-8 thick slices fresh mozzarella
1-2 tomatoes
1 tbls olive oil
3 fresh basil leaves, chiffonade
salt and pepper to taste
Directions
Preheat oven to 400F.
Lay the fresh mozzarella evenly on the bottom of the tart dough, covering as much as you can. Layer the tomato on top evenly, then drizzle with olive oil and season with salt and pepper.
Place in oven and bake for 10-15 minutes, then switch the oven to broil until the cheese starts to get brown and bubbly. Watch carefully, the broiler is powerful stuff!
Take out and sprinkle with Chiffonade basil.
Serve immediately.
Tart Dough
(Recipe adapted from David Lebovitz)
3 tbls butter
1 tbls olive oil
3-4 tbls water
1/2 tsp salt
1/2 tsp sugar
1 tsp garlic paste
1 heaping cup flour
1 tbls rosemary
Directions
Preheat oven to 410F.
Combine the butter, oil, water, salt and sugar in a small pot over medium heat. Cook until bubbling and fragrant. Add in garlic and let cook 1 minute longer.
Turn off heat and quickly dump in flour and rosemary and stir until dough comes together in a ball and pulls away from the sides.
Once cool enough to work with, press into tart pan and up the sides. Prick with a fork all along the bottom, then place in an oven to bake for 10-15 minutes, until it starts getting brown.
**Notes: Most people weigh down their tart doughs whilst baking so that it doesn’t bubble up in the middle. I’m lazy and don’t do this, but it’s never bubbled up on me before. If you want to weigh it down though, just line the bottom with parchment paper or foil and fill with beans.