ROSEMARY'S FRESH TOMATO TART
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1 tablespoon sugar
- filling:
- 2 cloves garlic chopped
- 1/4 cup dijon mustard
- 2 cups all purpose flour
- 2 tablespoon extra virgin olive oil
- salt and pepper to taste
- 1/4 cup ice water
- tart pastry:
- 1 1/2 stick unsalted butter cold, cut into small pieces
- 2 tablespoons balsamic glaze
- 1 pound mozzarella shredded
- 8-10 medium sized ripe firm tomatoes (use heirloom for color if you want)
- 1 tablespoon each fresh chopped oregano and basil
- Carbohydrate 36.8890628625056 g
- Cholesterol 109.120686133333 mg
- Fat 38.026318187195 g
- Fiber 2.45546561815127 g
- Protein 24.4180868034136 g
- Saturated Fat 22.5598587341977 g
- Serving Size 1 1 Serving (245g)
- Sodium 1188.39246451941 mg
- Sugar 34.4335972443543 g
- Trans Fat 2.47178837111895 g
- Calories 585 calories
Make tart: Put dry ingredients into food processor & mix. Add butter and mix until like pebbles. Add water, slowly until dough ball forms. Turn out onto board, and knead a few times. Pat into disk and refrigerate for one hour. Roll out 1/8-inch thick into an 11- or 12-inch circle, and press into 9-10 inch tart pan. Pierce bottom with fork tines, to prevent puffing while baking. Filling: Whisk together Balsamic and mustard. Brush onto the bottom of tart. Place the mozzarella, spreading evenly all around bottom. Lay the Tomatoes down, overlapping, in a circular pattern, starting from the outer edge, and ending in the center. You should have 2-3 rows when finished. Sprinkle herbs and garlic all over, drizzle with olive oil. Bake in preheated 400 degree oven for 35-40 minutes.
