Boys and girls, it has been quite the winter season.  

I think most of us would agree that spring and summer can’t come soon enough.. and it was in that spirit that I broke out this recipe for Tomato Tart.  We’ve had a little break in the cold weather here in the last two days (“What, I don’t need a coat?”) and I’m hoping it’s a sign of what’s to come.

 

This will definitely get you out of your hum-drum winter eating routine.  I based the recipe off of one I’ve been drooling over for months from Ezra Pound Cake (umm- love her, she’s genius.).  Of course, this will be 10 times better with fresh garden tomatoes this summer, but it was delicious in February, too.  It was nice to eat something a little lighter and fresher than the standard winter fare.  

This tart would be great as a vegetarian main dish with a salad, as a lunch/brunch/dinner side dish, or even an appetizer.  It can be served warm or room temperature, so it’s a great pot luck option.  Or just make one for yourself and get a fork.

(adapted from Ezra Pound Cake, who adapted from Jack Bishop’s “The Complete Italian Vegetarian Cookbook”)

-1 recipe Pesto Tart Dough (recipe follows)

-8 oz fresh shredded or sliced mozzarella

-1 lb ripe tomatoes, cored and cut crosswise into thin slices

-salt and fresh cracked pepper

-extra virgin olive oil

1. Prepare the dough, and press it into a 9-10-inch pie pan or 10-inch tart pan with a removable bottom.
2. Preheat the oven to 375 degrees F. Line the bottom of the tart shell with mozzarella. Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center. Sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 45 minutes. Cool on a rack for at least 5 minutes before slicing. (The tart may be covered and kept at room temperature for 6 hours.)

Pesto Tart Dough

-3 cloves garlic

-2 generous spoonfuls prepared pesto (homemade or store-bought)

-1 1/4 cups unbleached all-purpose flour

-1/2 teaspoon kosher salt

-1 stick unsalted butter, chilled and cut into 8-10 pieces

-4-5 tablespoons cold water

1. Place the garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add pesto, flour and salt; pulse to combine.
2. Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.
3. Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.
4. Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)
5. Roll out the dough on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.