Fresh Tomato Mozzarella Basil Tart

 Print Friendly and PDF

Fresh mozzarella cheese laden with robust, red tomatoes and fresh basil is one of my favorite summer food combinations. I grow pots of basil, fill my vegetable garden full of tomato plants and keep fresh mozzarella on hand to have things like caprese salad and pizza margherita whenever the mood strikes – which is quite often. This Fresh Tomato Mozzarella Basil Tart is another great way to enjoy these flavors in a whole wheat crust that includes fresh basil and garlic mixed directly into the dough. Yum!

Ingredients

  • 1/3 cup basil, fresh
  • 1-2 cloves garlic
  • 3/4 cup Hodgson Mill Naturally White Flour
  • 1/2 cup Hodgson Mill White Whole Wheat Flour
  • 1/2 tsp kosher salt
  • 8 Tbsp butter, cold and cut into tablespoon-sized pieces
  • 4-5 Tbsp water, ice water
  • 8 oz mozzarella, sliced
  • 10 oz cherry tomatoes, or grape tomatoes
  • salt, to taste
  • 1 Tbsp olive oil
  • 2 Tbsp parmesan cheese, grated
  • 1-2 Tbsp basil, fresh, minced

Directions

To make the dough, mince the basil and garlic in a food processor and then add the flour and salt.  Pulse the mixture together a few times to mix.  Add the butter and pulse about 10 times, or until the mixture starts to come together and has pea-sized crumbs.  Add 3 tablespoons of ice water to the flour mixture and pulse a few times.  Add one more tablespoon of water and process until the dough pulls together and starts to form a ball.  Add additional water a tablespoon at a time if necessary. 

Remove the dough from the processor to a sheet of plastic wrap that’s about 18 inches long.  Gently press the dough into a disc by using the edges of the plastic wrap to help form the shape.  Wrap completely in the plastic wrap and refrigerate for at least 1 hour. 

While the dough is chilling, slice the tomatoes and put them in a paper towel-lined bowl.  Place another paper towel on top and then put a small bowl or ramekin on top to apply a little bit of pressure on the tomatoes to wick away some of the excess juice.  Set aside. Next, slice the fresh mozzarella into 8 slices and lay the slices on a paper towel-lined tray and refrigerate until ready to use. 

When the dough is thoroughly chilled, roll it out into a 12-inch circle on a lightly floured work surface.  Gently place the rolled dough into a 9-10 inch tart pan.  Place a layer of foil over the dough and fill the center with dried beans or baking beads.  Blind bake the crust in a 425oF oven for 10-15 minutes or until the edges are pale golden brown.  Remove the pan from the oven and carefully lift out the foil and beans.  Return the empty tart shell to the oven and bake for 5-6 minutes more or until the bottom of the crust looks dry and is pale golden brown.  Remove from the oven and set aside.  Turn the temperature down to 375oF.

Layer the bottom of the baked tart shell with the sliced mozzarella cheese followed by the tomatoes.  Season the tomatoes with a dash of salt, drizzle with olive oil and top with freshly grated Parmesan cheese and minced basil.  Bake the tart in a 375oF oven for 30 minutes or until the dough is golden brown and the cheese is bubbly and lightly brown in places.  Check on the tart about half way through cooking and use a paper towel to wick away any excess moisture collecting on top.  Allow tart to cool for five minutes and then serve immediately. 

Makes approximately 8 servings Print this Recipe

Copyright © 2014 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401