Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Fresh Tomato Tart
Pin Recipe
Print Recipe
Prep Time:
45
minutes
minutes
Cook Time:
30
minutes
minutes
Waiting Time
15
minutes
minutes
Total Time:
1
hour
hour
30
minutes
minutes
Tags:
Cheese, Gourmet, Olives, Pie, Savory, Tomato, Vegetarian
Course:
Appetizer
This is how to make a meal out of delicious heirloom tomatoes. A simple pie crust with tomatoes and cheese is all you need to make this crowd pleasing appetizer.
Ingredients
Pie Crust
2 1/4
cup
unbleached flour
1/2
cup
Salute Sante! Grapeseed Oil
2
tbsp
room temperature butter
5
tbsp
cold water
3/4
tsp
salt
Filling
1
lb
mozzarella
thinly sliced
2
lbs
ripe tomatoes
thinly sliced
2
tsp
fresh chopped oregano
1/4
cup
kalamita olives, pitted & sliced
fresh ground pepper
1
tbsp
Salute Santé! Roasted Garlic Grapeseed Oil
1
tbsp
Salute Santé! Basil Grapeseed Oil
Instructions
Crust
Sift the flour and salt into a large bowl.
Sift the flour and salt into a large bowl.
Beat with a mixer until particles are the size of small peas, about 30 seconds.
Slowly add water, one tablespoon at a time, until particles are moistened. Use only enough water to make the pastry form a ball.
Chill in the refrigerator for 15 minutes.
Roll to 1/8-inch thickness between waxed paper.
Place pastry into a pie plate or tart dish (makes two 8 or 9-inch single crusts or one 8 or 9-inch double crust.)
Press firmly against bottom and sides and shape into tart dish.
Trim and crimp edges. Yields two 8 or 9-inch single crusts or one 8 or 9-inch double crust.
Filling
Preheat oven to 350°F
Layer tart with mozzarella.
Fan out slices of tomatoes around the tart, overlapping for second layer until tart is full of slices.
Sprinkle fresh chopped herbs, olives, salt and pepper over tart.
Drizzle with Salute Santé! Basil and Roasted Garlic Grapeseed Oils.
Bake until crust is golden, about 30 minutes.
Notes
Any extra dough can be frozen for future use.