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.
- 2 cups flour
- ½ teaspoon fine sea salt
- 9 tablespoons chilled unsalted butter, cut into cubes
- 1 large egg
- 3 tablespoons cold filtered water
- 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
- In a large bowl, combine the flour and salt.
- Using clean hands or a pastry cutter add the butter and work it into the flour mixture until the butter is roughly pea sized.
- Add the egg and water. Mix until the dough comes together and forms a ball.
- Wrap the ball of dough in plastic wrap and refrigerate for at least 1 hour, ideally overnight.
- On a lightly floured surface, roll out the dough until it’s 12-inches in diameter and about ¼ inch thick.
- 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.
- Preheat the oven to 350°F.
- Combine the basil, mustard, 2 tablespoons of the EVOO, and a pinch of salt in a blender. Puree until smooth.
- Spread the tomato paste along the base of the tart, then pour the basil/mustard oil mixture over it.
- Arrange the sliced tomatoes on top (a little overlap is okay).
- Drizzle the honey and the remaining 2 tablespoons of EVOO over the tomatoes. Season with salt and pepper.
- Bake for 35 minutes or until the pastry is golden. Let cool for 15 minutes.
- Tear the mozzarella into small pieces, scattering them over the tart along with a few whole basil leaves before serving.