Fresh Tomato Mozzarella Tart with Garlic Basil Crust

a tomato mozzarella tart with garlic basil crust on a white plate

Fresh Tomato Mozzarella Tart with Garlic Basil Crust

Fresh Tomato Mozzarella Tart with Garlic Basil Crust is a delicious way to feature the Italian flavors of margherita pizza. With fresh mozzarella, cherry tomatoes and basil, this tart is perfect for summer but can be enjoyed any time of year.

Course Main Course

Cuisine Italian

Prep Time 30

Cook Time 45

Chill Time 1 30

Total Time 2 45

Servings slices

Calories 273kcal

Author Meghan

Equipment

1 9-inch tart pan with removable bottom

Ingredients

For the Dough:

⅓ cup fresh basil leaves
1-2 cloves garlic
1¼ cups unbleached all-purpose flour
½ teaspoon kosher salt
8 tablespoons butter chilled and cut into 8 to 10 pieces
3-5 tablespoons ice water

For the Filling:

8 ounces fresh mozzarella sliced
ripe cherry tomatoes sliced into ⅜- to ½-inch thick slices
kosher salt and pepper
1 tablespoon extra virgin olive oil
freshly grated Parmesan cheese
1-2 tablespoon minced fresh basil

Instructions

Make the Dough:

Place the basil and garlic in the bowl of a food processor.
⅓ cup fresh basil leaves, 1-2 cloves garlic
Process, scraping down the sides of the bowl as needed, until finely chopped. Add flour and salt; pulse to combine.
1¼ cups unbleached all-purpose flour, ½ teaspoon kosher salt
Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.
8 tablespoons butter
Add water, 1 tablespoon at a time, pulsing several times after each addition. After 3 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add 1 tablespoon water at a time. Process until dough forms into a ball.
3-5 tablespoons ice water
Remove the dough and flatten into a 5-inch disk. Wrap it in plastic wrap and refrigerate for at least 1 hour. For longer storage, the dough can be placed inside a resealable bag and refrigerated several days or frozen for up to 1 month. If frozen, defrost the dough in the refrigerator.

Par-Bake the Crust:

Preheat the oven to 425°F.
Roll out the dough on a lightly floured surface into a 12-inch circle.
Lay the dough over the tart pan, and press it into the pan. Roll a rolling pin over the top edges of the pan to achieve a clean cut edge.
Slip the pan into the refrigerator for 30 to 60 minutes or freezer for 15 to 20 minutes to chill the dough.
Cover the dough with a piece of crumbled and unfolded parchment paper. Fill the inside of the tart with pie weights.
Bake for 10 to 12 minutes. Remove from the oven and carefully remove the weights and parchment. Return the shell to the oven to bake until the crust is beginning to turn golden, at least 5 minutes.
Remove the tart from the oven to cool and reduce oven to 375°F.

Assemble and Bake the Tart:

Cover the bottom of the shell with a single layer of mozzarella. Arrange the cherry tomato slices on top in a single layer. Sprinkle with salt and pepper.
8 ounces fresh mozzarella, ripe cherry tomatoes
Drizzle with olive oil. Add the Parmesan and basil.
1 tablespoon extra virgin olive oil, freshly grated Parmesan cheese, 1-2 tablespoon minced fresh basil
Bake for 15 minutes. Rotate the pan 180° and wick away excess moisture with a paper towel. Bake for about 15 to 20 more minutes, or until the dough is golden and the cheese is bubbly and starting to brown in spots.
Remove the tart from the oven and allow it to rest for at least 5 minutes before slicing.

Notes

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

Source: adapted from Everyday Annie, originally from Ezra Pound Cake and The Complete Italian Vegetarian Cookbook

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Nutrition