Fresh Tomato Tart
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.