Description
A buttery tart crust filled with juicy tomatoes, creamy mozzarella, and fragrant basil, baked until golden and bubbling. Perfect for brunch, lunch, or as a summer appetizer.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 8 tablespoons cold unsalted butter, cubed
- 3–4 tablespoons ice water
- 3–4 medium ripe tomatoes, thinly sliced
- 8 oz fresh mozzarella, sliced
- 1/4 cup grated parmesan
- 2 tablespoons fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- In a bowl, mix flour and salt. Cut in butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough and press into a rectangular tart pan. Trim edges and prick the bottom with a fork. Brush with beaten egg.
- Pre-bake crust for 10 minutes. Remove and let cool slightly.
- Arrange tomato and mozzarella slices alternately over the crust. Sprinkle with parmesan, chopped basil, salt, and pepper. Drizzle with olive oil.
- Bake for 25–30 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
- Cool slightly before slicing. Serve warm or at room temperature.
Notes
- Use heirloom or vine-ripened tomatoes for the best flavor and appearance.
- Blot tomato slices with paper towels to reduce excess moisture and prevent sogginess.
- The tart crust can be made ahead and refrigerated or frozen.
- Fresh basil should be added just before baking for maximum flavor and aroma.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 55mg
