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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This tart is the perfect way to celebrate the bounty of your garden! It's a wonderful meatless dish that highlights fresh summer ingredients. Try it as an appetizer or main dish. You can top the finished dish with additional basil for a pretty presentation. Ingredients:
2/3 cup king arthur premium 100% whole wheat flour |
1/3 cup king arthur unbleached all-purpose flour |
1/2 cup cold butter |
4 to 5 tablespoons cold water |
4 plum tomatoes |
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided |
1/2 cup fresh basil leaves, thinly sliced |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. 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.
2. On a lightly floured surface, roll out pastry to fit a 9-in. fluted tart pan with a removable bottom. Transfer pastry to pan; trim even with edge. Bake at 350° for 13-15 minutes or until lightly browned. Meanwhile, thinly slice the tomatoes; place on paper towels to drain.
3. 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.
4. Bake for 25-30 minutes or until crust is crispy and cheese is melted. Let stand for 15 minutes before serving. Yield: 6-8 servings.
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