garden tomato and basil tart

I've been feeling a bit tarty this week. No, not in that way. I've been perfectly prudish all week. (sigh) However, I have been busting out the ol' tart pan like nobody's business. Yep, that's right. This week I bring you not one, but TWO tart recipes! That must be some kinda record...beating my previous record of zero tart recipes in one week. Wowza, look at me go. Personal best.

I decided to mix things up a bit this time and bring you a savory tart. Say what?!? A tart that's not dessert? Yep, that's right. A tart that is DINNER, people! It all starts with the dough. Part whole wheat (so it's healthy) and seasoned with dried basil and sea salt. I could eat that whole crust alone. But then I added heirloom tomatoes, fresh basil leaves, and some Swiss cheese to bind it all together. This tart tastes like pure summer time.

Make this tart and enjoy it al fresco this summer. Then, you should have some Strawberry Peanut Butter Tart for dessert. Tart it up people! It's summertime!

Garden Tomato and Basil Tart

Olive Oil Tart Crust:
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon fine sea salt
1 teaspoon dried basil
1/3 cup olive oil
1/3 cup cold water, plus extra if necessary

Preheat oven to 350 degrees (175 degrees C).

In a medium bowl, whisk together the flours, salt, and basil. Add the olive oil and water and mix until it comes together as a dough. If dough will not form a ball, add more water in teaspoon increments until it does so. The dough should not be sticky and wet.

On a lightly floured surface, roll out dough to form a 12 inch circle. Transfer to tart pan, repairing dough if necessary. Prick the bottom of the dough with a fork before baking. Bake for 10-12 minutes before removing and allow to cool slightly before filling.

Tomato Basil Filling: 
1-1 1/2 cups freshly grated Swiss cheese, loosely packed
1/2 cup fresh basil leaves
3-4 large heirloom tomatoes, cut into 1/4-inch slices (cherry tomatoes may also be used)
Freshly ground salt & pepper, to taste

Layer cheese, tomatoes, and basil on pre-baked tart crust. Sprinkle with salt and pepper, to taste. Bake for 25-30 minutes, or until fragrant and lightly browned. Cool for a few minutes before serving.

Yield: one 10-inch tart

Source: The Pastry Affair