Tart It UpPosted: July 23, 2012
Okay, you’ll notice that it’s Monday and there’s no ice cream. I’m changing it up this week. But don’t worry – hopefully you’ll have a midweek meltdown in a few days.
Last week was so hot, that other than rushing into my freezer to eat chocolate hazelnut gelato, I spent very little time in my kitchen. So when it momentarily cooled down this weekend, I took that opportunity to fire up my oven and make something that I’ve been thinking about for weeks: a tomato and mozzarella tart. You’re probably thinking “A tart? That’s it?” But listen to what’s in the crust: 2 full cups of Parmesan. If that doesn’t get your taste buds excited, I don’t know what will. I liken this tart to a fancied up pizza because it’s got fresh tomatoes, fresh oregano and yummy mozzarella. And allll that tasty Parm in the crust. When paired with a salad, it made for a great, simple supper.
Tomato and Mozzarella Tart
For the crust:
– ¾ cup of flour
– ¼ teaspoon of salt
– ½ teaspoon of pepper
– 2 cups of gated Parmesan cheese
– ½ cup (1 stick) of unsalted butter, chilled and diced
– 2 to 3 tablespoons of cold water
For the filling:
– 8 campari tomatoes, sliced ¼ inch thick
– 3 teaspoons of freshly chopped oregano
– 1 tablespoon of chopped scallions
– Garlic salt
– Cracked red pepper
– Olive oil
To make the crust, place the flour, salt, pepper, Parmesan and butter in a food processor. Pulse until it resembles coarse meal. Then with the processor running, drizzle in the water until the dough starts to stick together. Press the dough into a tart dish or pie plate and chill for at least 15 minutes.
Heat your oven to 375º.
Prick the bottom of the crust all over with a fork. Line with parchment paper and fill with dried, uncooked beans (or pie weights) and bake for 15 minutes. Remove the parchment paper and beans and bake an additional 10 minutes until the crust is golden. Let it cool completely.
Reduce your oven to 350º. Cover the bottom of the crust with mozzarella cheese. Arrange tomato slices in an even layer on top of the cheese and then season with garlic salt and pepper. Sprinkle with 1 ½ teaspoons of oregano and half a tablespoon of scallions. Repeat with another layer, adding cracked red pepper to taste. Top with a sprinkle of cheese and a drizzle of olive oil.
Bake until the cheese has melted and tomatoes are slightly bubbling, about 15 to 20 minutes. Let cool slightly and then eat.