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Tomato Basil Tart

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Ingredients

Scale

For the Crust:

  • 1 ½ cups all-purpose flour

  • ¼ teaspoon salt

  • ½ cup unsalted butter, cold and cut into small cubes

  • 3–4 tablespoons cold water

For the Filling:

  • 2 cups fresh ricotta cheese

  • 1 cup shredded mozzarella cheese

  • 1 tablespoon olive oil

  • 2 tablespoons fresh basil, finely chopped

  • 2 teaspoons garlic, minced

  • Salt and pepper, to taste

  • 1 tablespoon Dijon mustard (optional, for extra flavor)

  • 4 medium-sized ripe tomatoes, thinly sliced

  • 2 tablespoons fresh basil leaves, whole (for garnish)

  • 2 tablespoons olive oil (for drizzling on top)

Ingredient Highlights

  • All-Purpose Flour: Used to create the crisp, buttery crust for the tart, providing structure and stability.

  • Ricotta Cheese: Offers a creamy, mild flavor that blends perfectly with the mozzarella and adds richness to the filling.

  • Mozzarella Cheese: Known for its gooey texture, mozzarella adds a melty element that binds the tart together while complementing the freshness of the tomatoes.

  • Tomatoes: Fresh, ripe tomatoes provide juiciness and a sweet yet tangy flavor, a key element of the tart’s overall taste.

  • Basil: Fresh basil brings a fragrant, aromatic element that pairs wonderfully with the other ingredients, providing a fresh contrast to the richness of the cheese.

Instructions

Prepare the Tart Crust:

  1. Make the Dough: In a large mixing bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingertips to cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.

  2. Add Cold Water: Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. You may not need to use all the water, so be careful not to add too much.

  3. Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate it for at least 30 minutes to allow the butter to firm up and the dough to chill.

Prepare the Filling:

  1. Mix the Cheese Filling: In a medium-sized bowl, combine the ricotta cheese, shredded mozzarella, olive oil, chopped basil, and garlic. Season with salt and pepper to taste. If you like a bit of tang, add the Dijon mustard. Mix until smooth and well-combined.

Assemble the Tart:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch tart pan or line it with parchment paper.

  2. Roll Out the Dough: Once the dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface to fit your tart pan. Press the dough into the pan and trim any excess edges. Use a fork to prick the bottom of the dough several times to prevent it from puffing up during baking.

  3. Pre-Bake the Crust: Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 10-15 minutes, then remove the parchment paper and weights. Continue baking for another 5-7 minutes, or until the crust is lightly golden.

Add the Tomato and Cheese Mixture:

  1. Fill the Tart: Spread the cheese mixture evenly over the pre-baked crust.

  2. Add Tomato Slices: Layer the sliced tomatoes over the cheese filling, arranging them in a circular pattern for an elegant presentation. Drizzle with olive oil and season with salt and pepper.

  3. Bake the Tart: Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden. The tomatoes should be softened, and the cheese should be bubbly.

Garnish and Serve:

 

  1. Garnish with Fresh Basil: Once the tart is done baking, remove it from the oven and let it cool for 5-10 minutes. Garnish with fresh basil leaves before serving.

  2. Cut and Serve: Slice the tart into wedges and serve warm or at room temperature. It’s perfect for any occasion, whether as an appetizer or a main dish.

Nutrition

Find it online: https://buttereats.com/tomato-basil-tart/