My friend posted this recipe on her blog, and I had to make it! It's a perfect recipe right now with all the basil and fresh tomatoes from your garden! I think you could say its a second or third cousin to Margherita Pizza.
The only changes I made was to use fresh mozzarella. Then, I was also in a hurry and skimmed the directions and got it confused with a southwestern tart I make and blended the basil with my flour. Jen's crust is a pretty green (see it HERE) because it was blended before adding the flour. Next time, I'll get the pretty green crust!
Recipe from HERE
- 1 RECIPE BASIL-GARLIC TART DOUGH (Recipe below)
- 4 OUNCES SLICED MOZZARELLA (I used fresh)
- 2 LARGE, RIPE TOMATOES (ABOUT 1 POUND), CORED AND CUT CROSSWISE INTO THIN SLICES
- SALT AND FRESHLY GROUND PEPPER
- 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
- Prepare the dough (below), and press it into a 10-inch tart pan with a removable bottom.
- Preheat the oven to 375 degrees F. Line the bottom of the tart shell with mozzarella. Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center. Sprinkle with salt and pepper. Drizzle with olive oil.
- Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 40 minutes. Cool on a rack for at least 5 minutes before slicing.(The tart may be covered and kept at room temperature for 6 hours.)
Basil-Garlic Tart Dough
- 1/3 CUP FRESH BASIL LEAVES
- 1 MEDIUM GARLIC CLOVE
- 1 1/4 CUPS UNBLEACHED ALL-PURPOSE FLOUR
- 1/2 TEASPOON KOSHER SALT
- 8 TABLESPOONS (1 STICK) UNSALTED BUTTER, CHILLED AND CUT INTO 8 TO 10 PIECES
- 4-5 TABLESPOONS ICE WATER
- Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add flour and salt; pulse to combine.
- Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.
- Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.
- Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)
- Preheat oven to 375. 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 bake in the preheated oven for 10-15 minutes. Let cool slightly and proceed with recipe above.