As many of you are aware, tis the sunny season of the tomato! In all their glorious technicolor, tomatoes can be used fresh or grilled, pickled, fried & in the case of my meal tonight, incorporated into a tart with creamy buffalo mozzarella.
I had a bunch of absolutely beautiful local vine tomatoes that I had bought from Whole Foods a couple of days ago and which needed using up. I’m trying to get the family to eat up as much as possible in the fridge and cupboards before we move house next week so a quick bake tart was a good solution :).
As I’ve written before, tomatoes are a really good source of vitamins C, K and B vitamins but they also are packed full of the valuable mineral known as chromium. It works effectively to help diabetics keep their blood sugar levels under better control. Very good eh?
This tart I made tonight was made with wholewheat flour but you can use any plain flour you wish.
Vine Tomato and Buffalo Mozzarella Tart
2 cups of whole wheat flour
4 1/2 oz cold butter
1 tbsp olive oil plus more for brushing the pastry
1 tsp salt
4 vine tomatoes, sliced thinly
4 1/2 oz buffalo mozzarella
1 oz grated parmesan cheese
Large pinch of dried Italian herbs
Salt and pepper
- Combine the flour with the salt.
- Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left).
- Add the egg and olive oil and continue mixing until you have a crumbly mixture. Form a disc, wrap in plastic wrap and put in the freezer for 15 minutes.
- Pre-heat the oven to 410°F.
- Roll out the dough between sheets of plastic wrap and line your baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 10 minutes. Take it out of the oven and set the temperature down to 355°F.
- Brush the pastry with a thin layer of olive oil, spread the mozzarella and a large pinch of dried herbs on top and cover with the tomatoes. Sprinkle with the parmesan, season with salt and pepper and bake for about 25 minutes or until the tomatoes are soft. Let it cool for 10 minutes and sprinkle with the remainder of the dried herbs.