- In a large bowl, combine the flours; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.
- On a lightly floured surface, roll out pastry to fit a 9-inch fluted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge. Bake at 350°F for 13-15 minutes or until lightly browned. Meanwhile, thinly slice the tomatoes; place on paper towels to drain.
- Sprinkle 2 cups cheese into the crust; top with basil. Set three tomato slices aside; arrange remaining slices in a slightly overlapping pattern around edge of tart. Drizzle with oil; sprinkle with salt and pepper. Sprinkle remaining cheese in center of tart; top with reserved tomato slices.
- Bake for 25-30 minutes or until crust is crispy and cheese is melted. Let stand for 15 minutes before serving.
Banner Image:
Fresh Tomato Basil Tart750.jpg
Ingredients:
⅔ cup whole wheat flour
⅓ cup all-purpose flour
½ cup cold butter
4-5 Tbsp cold water
4 plum tomatoes
3 cups (12 ounces) shredded part-skim mozzarella cheese
½ cup fresh basil leaves, thinly sliced
1 Tbsp olive oil
¼ tsp. salt
⅛ tsp. pepper
Nutrition:
Calories: 300 , Total Fat: 23 g, (Saturated Fat: 13 g), Sodium: 360 mg, Carbohydrate: 14 g, Fiber: 2 g, Protein: 13 g.
Diet:
Mediterranean DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian
Description:
This tart is the perfect way to celebrate the first tomatoes of summer! It’s a wonderful meatless dish that highlights fresh garden or farmer’s market ingredients. Try it as an appetizer or main dish. You can top the finished dish with additional basil for a pretty presentation.
