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Fresh Tomato and Mozzarella Tart with Garlic Basil Crust
Garlic Basil Tart Dough
1 ¼ cup all purpose flour
1 stick cold butter, cut into small cubes
4-5 tbsp ice cold water
1/3 cup chopped fresh basil
2 cloves garlic, minced
a pinch of kosher salt
Ingredients:
Directions:
In the bowl of your stand mixer, add basil, garlic, flour and cold butter. Using a pastry cutter combine until dough comes together into “pea” sized bits. Place mixture on the stand and add 4 tbsp ice cold water and combine on medium speed until forms a ball. If dough is not coming together into a “ball”, add final tbsp of water. Mix just until the dough has become smooth. Remove from bowl and wrap in plastic wrap, press down gently to form a flat disk. Place in refrigerator and chill for at least 30 minutes.
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. Trim the dough, and proceed with the recipe as directed.
Use with Fresh Tomato and Mozzarella Tart recipe.
Fresh Tomato and Mozzarella Tart
1 recipe of Garlic Basil Tart Dough
6-8 Roma tomatoes, sliced
8 oz fresh mozzarella, sliced
fresh basil
olive oil
sea salt
freshly ground black pepper
Ingredients:
Directions:
Preheat oven to 400 degrees
Arrange mozzarella and then the tomatoes in a circular fashion until the bottom of the shell is covered. Drizzle olive oil over tomatoes and mozzarella. Sprinkle with salt, pepper and fresh basil.
Place in preheated oven and bake for 30-35 minutes.
