A quick and easy recipe that is oh so versatile made with things from my garden! This large tart is perfect for lunch with a green salad on the side or when catering I make individual tarts in mini tart pans for a bite-size appetizer. Once again, this recipe can be changed to fit any occasion. Follow the basic preparation method and mix up the ingredients for an endless variety of tastes. A couple of variations to this simple tomato and cheese tart are: Mediterranean: a pesto with basil, thyme, parsley and marjoram topped with tomatoes, goat cheese, kalamata olives and artichoke hearts.
French: Caramelized onions and leeks with Gruyere and prosciutto (I know the meat is Italian.) Goat cheese, tomato and arugula, I could go on and on.
INGREDIENTS:
1 Pie crust (See recipe for Pate Brisee)or cheat and use a ready made Pillsbury crust.
4 1/2 T Pesto (See Basil Pesto recipe)
2 Medium tomatoes, sliced
1 Medium ball fresh Mozzarella, sliced
2 T Parmigiano Reggiano, grated
Kosher salt, to taste
Fresh cracked pepper, to taste
Serves: 6-8
PREP:
Preheat oven to 350 degrees. Place pie crust in an 8 or 9 inch fluted tart pan. Place a piece of parchment paper over the dough and fill with pie weights or dried beans and bake 10-12 minutes. Remove weights and spoon pesto over the crust, bake an additional 6-8 minutes. Meanwhile, slice tomatoes and cheese. Remove crust from oven and top with tomatoes and cheese alternating slices. If the crust bubbles, prick with a fork or knife to deflate, prior to placing the slices. Sprinkle with Parmigiano and return to the oven to bake until edges are golden brown, approximately 15 minutes. Sprinkle with salt and pepper to taste. Cool enough to remove outer rim of tart pan, slice and serve or it can be served room temperature as well. Garnish with fresh basil if desired. Cover and store remaining slices in the refrigerator.
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