![]() ![]() Prick the bottom with a fork, then cover it with another sheet of baking paper, over which you will pour the dried beans, distributing them evenly over the whole bottom. Line a 10-inch (25.5 cm) round baking pan with baking paper, then roll out the puff pastry so that it adheres well to both the bottom and the edges of the pan. The tomato and mozzarella filling, on the other hand, will only have to be baked for a few minutes. To ensure that it does not swell during cooking, you will have to fill the puff pastry base with dried beans or rice, which act as weight. But so, so worth it.To prepare the fresh tomato tart you will first need to cook the empty puff pastry shell in the oven, so that it is then crunchy. This tomato tart makes an excellent brunch or dinner in my case since it cancelled any and all dinner plans I was thinking of having. Let cool for about 15 minutes before slicing. Watch it closely, and when it’s all golden you know it’s good to come out! Using your IMPECCABLY clean hands, smear it on top! Pop this tomato tart back on to the rimmed sheet pan and into a 375° oven for 40-50 minutes. Then quickly mix 1/2 cup Greek yogurt with the remaining cup of mozzarella and 1/2 cup of Parmesan and stir and. Scatter two tablespoons of the fresh chives and two tablespoons of the fresh basil evenly over top. Sprinkle the minced garlic on top of the maters. Layer the cheese and olives with the sliced tomato, I could’ve/should’ve/would’ve sliced those thinner, right?ĭust with a 1/8 teaspoon white pepper, a sprinkle of kosher salt, remember there are salty-brine-y olives in there so don’t overdo it with the salt. Top with just a little of the mozzarella. Scatter the chopped olives over the dijon. An offset spatula or back of a spoon will work here. Once the shell has cooled, thinly spread some Dijon mustard all over the bottom. Lastly, grate 1 and 1/2 cups of Mozzarella and 1/2 cup of Parmesan. Roll the basil tight and slice it into thin ribbons. Smash, peel and mince 4 cloves of garlic. Roughly chop a handful of Kalamata olives. Lay them all out on a couple layers of paper towel, and if you have the time try to separate the gooey stuff from the tomato… you don’t want that in your tart. I sliced 5, which may have been a bit over kill however I picked out my favorite juicy slices and saving the unused ones for pico! In other words, you really only need 3 to 4. While the tart is baking and cooling, slice a lot of Roma tomatoes. So surprising, so delicious you won’t want to leave them out! Even if you don’t like olives… TRY IT! The two most surprising ingredients to me are the Dijon mustard and the olives. Here is all the goodies that will be jammed packed into the tart. Remove the foil and beans, and let cool completely for 1 to 2 hours. Just pop the tart onto a rimmed baking sheet (because of the whole false-bottom-pan thing) and slide it into a preheated 450° oven for 8-10 minutes. I did have some pie weights somewhere around this place but couldn’t find them. I use my rolling pin and roll it over the top to sever the dough away from the pan.Īnd weigh it down with a little foil and some dried beans. Fit it into the corners and up against the sides. Whether you use my recipe or your own… that’s up to you! My recipe makes two 9 in pies, luckily because the first crust bit the dirt, hard.Īfter the dough rests, roll it out to fit a 9 in tart pan (I just picked my pan up today while shopping for the ingredients)! Then roll it up onto the rolling pin and gently lay it over the pan. Let those calories be her problem, right? Is that mean? Then I packaged the rest up and gave it to my friend, before I lost all self control. To reward myself I had not one, but two slices. The moment I slide this tart out of my oven and the aroma of tomato-basil-mozzarella-baked-pie-crust I swooned. And since most of her recipes don’t give exact measurements, I had to improvise. It’s delicious! This is another one of my Mom’s glorious recipes. This is the tomato tart that ruined my dinner appetite. This rustic Tomato Tart is a great way to use up your garden tomatoes! Homemade pie crust spread with Dijon mustard, chopped olives, sliced fresh tomatoes, herbs and topped with lots of cheese. ![]()
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