I tweeted about making this summer tart several days ago. If you have ripe tomatoes from your garden (or store), try this recipe. You’ll love it.
I added carmelized onions before the layer of tomatoes, and I used a store bought whole wheat crust. Both were great additions. My friend Sarah made a similar tart this week, and she added spinach. There are lots of variation possibilities- just make sure you use tomatoes, mozzarella, and basil! br>
Fresh Summer Tart
1 pie pastry
2 cups shredded mozzarella cheese
2 tablespoons chopped fresh basil
2-3 medium ripe fresh tomatoes, peeled and cut into 1/2 inch slices
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh basil
Fit the pastry into a 10-inch tart pan; trim the edge. Prick the bottom and side of the pastry with a fork. Bake at 400 degrees for 5 minutes. Keep the oven at 400…
Sprinkle the cheese evenly over the bottom of the pastry. Top with 2 tablespoons of basil. Arrange the tomatoes on top. Brush with olive oil; sprinkle with salt and pepper.
Place the tart pan on a baking sheet on the lower oven rack. Bake 35-40 minutes. Sprinkle with 1 tablespoon basil. Let stand for 5 minutes before serving.