Ripe, end-of-summer tomatoes are an essential part of this dish. Add a salad of field greens and dinner is served.
Recipe Ingredient Details:
3/4 teaspoon sea salt
1/2 cup unbleached all-purpose flour
1/2 cup whole-wheat flour
1/4 cup unsalted butter, chilled and cut into cubes
2 tablespoons freshly grated Parmesan cheese
2 tablespoons ice-cold water
6 ounces low-fat mozzarella cheese, shredded
3 tablespoons chopped fresh basil leaves
5-6 plum or small heirloom tomatoes, sliced 1/4-inch thick
1/3 cup pitted, sliced kalamata olives (optional)
Sea salt and freshly ground black pepper (to taste)
Chopped basil leaves and snipped chives (for garnish)
Combine salt, flours, butter, and cheese in a food processor and pulse quickly, 20–25 times. The dough should have a sandy texture with pea-size pieces of butter. Blend in ice water, pulsing five more times. Place dough in a 9-inch tart pan with removable bottom and quickly press along bottom and sides. Refrigerate for 20 minutes.
Preheat oven to 350°. Place a large square of foil or parchment paper on the tart shell and fill with dried beans or pie weights. Place tart shell on a baking sheet and set on the middle rack in the oven; bake for 15 minutes. Remove paper and beans or weights.
Cover crust with shredded mozzarella cheese and sprinkle with chopped basil. Arrange tomato slices in thickly overlapping circles around tart. Dot with kalamata olives, if using. Sprinkle with salt and pepper. Bake 10–15 minutes more, or until cheese is bubbling. Garnish with fresh basil and chives. Serve warm or at room temperature.
Fri, 2012-08-24 09:03