Caprese Tomato Tart

This savory Caprese Tomato Tart is a real showstopper! Serve it as an appetizer, side dish, or a lightened-up main course. However you serve it, you can't go wrong.

*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

I made this tart with tomatoes from our local farmers' market.  While the tomatoes were good, I can only imagine how much better this tart will be when I can use tomatoes from our own home garden. 

We have a few weeks to go before those bad boys will be ready but when they are, you can bet I'll be making this recipe again.

The tart dough I used is compliments of Dorie Greenspan and her cookbook "Around My French Table".

*Starting with the tart dough, be advised that the dough should chill for a least 2-3 hours prior to baking. Please plan accordingly.

TOMATO TART      {PRINT THIS RECIPE}


The dough:
1-¼ cups all-purpose flour
1 teaspoon sugar
½ teaspoon salt
6 tablespoons very cold unsalted butter, cut into small pieces
1 large egg
1 teaspoon ice water (more if needed)

For the filling:
2 teaspoons olive oil
½ cup grated Parmesan cheese, divided
3-4 ripe tomatoes, sliced ⅓" thickness
1 pound Buffalo mozzarella, sliced in ⅓" thickness
salt and pepper
2 tablespoons freshly chopped basil

-Put the flour, sugar, and salt in a food processor and pulse a few times to combine.
-Scatter the butter over the flour and pulse several times until the butter is coarsely mixed into the flour.
- Beat the egg with the ice water and pour it into the bowl.
-Add the wet egg mixture into the flour and pulse for a few moments until the dough comes together into a ball.    -Add a scant bit more water (if needed) to get the dough to the ball stage.
-Remove the dough from the processor and flatten it into a disc.
-Wrap the dough in plastic wrap and refrigerate for 2-3 hours.
-When the dough is completely chilled, roll it out (using a light dusting of flour) into a round circle approximately ¼ inch thick and at least 12 inches in diameter.  As you roll, add more flour (if needed)  to prevent the dough from sticking.
-Carefully transfer the dough to the tart pan that has been sprayed with nonstick cooking spray.
-Preheat the oven to 400 degrees.

Now it's time to ring the dinner bell and tell everybody... "It's dinner time!"  Stand back and get ready for compliments.