This Tomato Mozzarella Tart with Basil Garlic Crust is summer on a plate. Ripe, juicy tomatoes and creamy mozzarella are layered on a buttery homemade crust infused with fresh basil and garlic. The result is a rustic yet elegant dish that’s both simple and impressive—perfect as a light lunch, a colorful side, or the star of a garden party spread. Serve warm or at room temperature with a crisp salad and a glass of chilled white wine for a meal that feels straight out of the Mediterranean.
INGREDIENTS:
Crust:
1/3 cup fresh basil leaves
1-2 cloves garlic
1 1/4 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons unsalted butter, chilled and cut into 8-10 pieces
4-5 tablespoons ice-cold water
Filling:
8 ounces low-moisture, high-quality whole milk mozzarella, sliced
About 1 lb. flavorful, ripe dry-farmed tomatoes, sliced*
Salt and pepper
1 tablespoon extra-virgin olive oil
Freshly grated Parmesan cheese
1 – 2 tablespoons fresh basil, sliced into fine ribbons (chiffonade)
2 tablespoons Kalamata olives, pitted and quartered (optional)
Additional shredded basil leaves, garnish (optional)
* If using tomatoes other than dry farmed, slice the top off the tomato, and gently squeeze it to remove excess juice and seeds, then slice
METHOD:
In a medium bowl, whisk flour, salt, garlic powder, and basil. Cut in butter with a pastry blender or fork until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing just until dough comes together. Shape into a disk, wrap, and refrigerate for 30 minutes.
Set oven to 375°F. Roll out chilled dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch tart pan, pressing dough into the sides. Trim excess edges.
Prick bottom with a fork, line with parchment, and fill with pie weights or dried beans. Bake 15 minutes, then remove parchment and weights. Bake another 5 minutes until lightly golden. Cool slightly.
Arrange mozzarella slices evenly over crust. Top with tomato slices, slightly overlapping. Drizzle with olive oil and season with salt and pepper.
Return tart to oven and bake 25–30 minutes, until cheese is melted and tomatoes are softened.
Cool for 10 minutes before slicing. Garnish with fresh basil leaves. Serve warm or at room temperature.
YIELD: 6 servings
