tomato tart

As we near the final days of tomato season, we were inspired to create this recipe as a final tribute to the summer tomato. This tart is like a healthier, simpler cousin to pizza and is quite easy to put together. We love to enjoy it as an appetizer or a light lunch, savoring every last crumb of summer.

ingredients:

dough:

• 2 cups flour
• ½ teaspoon fine sea salt
• 9 tablespoons chilled unsalted butter, cut into cubes
• 1 large egg
• 3 tablespoons cold filtered water

tart:

• 3­–4 sprigs chopped fresh basil (set aside a couple whole leaves to use as a garnish)
• 1 tablespoon whole grain mustard
• ¼ cup Zimms COOK EVOO (divided)
• Sea salt and black pepper (to taste)
• 2 tablespoons tomato paste
• 3 large tomatoes, sliced ¼ inch thick
• 1 tablespoon local honey
• 1 small ball mozzarella cheese

method:

dough:

1. In a large bowl, combine the flour and salt.
2. Using clean hands or a pastry cutter add the butter and work it into the flour mixture until the butter is roughly pea sized. 
3. Add the egg and water. Mix until the dough comes together and forms a ball.
4. Wrap the ball of dough in plastic wrap and refrigerate for at least 1 hour, ideally overnight.

tart:

1. On a lightly floured surface, roll out the dough until it’s 12-inches in diameter and about ¼ inch thick.
2. Press the dough into a 10-inch tart pan, completely covering the bottom and edges. Trim the excess and prick the base a few times with a fork. Transfer to the refrigerator to chill for 30 minutes.
3. Preheat the oven to 350°F.
4. Combine the basil, mustard, 2 tablespoons of the EVOO, and a pinch of salt in a blender. Puree until smooth.
5. Spread the tomato paste along the base of the tart, then pour the basil/mustard oil mixture over it.
6. Arrange the sliced tomatoes on top (a little overlap is okay).
7. Drizzle the honey and the remaining 2 tablespoons of EVOO over the tomatoes. Season with salt and pepper.
8. Bake for 35 minutes or until the pastry is golden. Let cool for 15 minutes.
9. Tear the mozzarella into small pieces, scattering them over the tart along with a few whole basil leaves before serving.

Serves 4–6