Tomatoes are basically the best thing about summer, juicy and ripe. It's only natural to think of turning them into a tart with a flaky, buttery crust.
Ingredients
1 batch homemade or store-bought dough
8 ounces mozzarella cheese, shredded
2 Tbsp. chopped fresh basil
4 to 6 plum tomatoes, sliced into ¼ inch slices
¼ cup olive oil
Directions
Preheat oven to 400 degrees. Line a loose bottom tart pan with dough rolled to 1/8 inch thick. Spread the bottom of the dough with shredded cheese then sprinkle with basil. Cover with tomato slices, arranging in a layer to cover evenly. Sprinkle tomatoes with salt and pepper then drizzle with olive oil. Bake 20 to 30 minutes. When crust is golden and cheese is bubbling, remove. Slice into wedges.
Serves 8 to 10
--Kim Cooper--
