I was a little intimidated when I first saw it on Monica's Blog, mainly because of the tart crust. It looked so pretty and finicky, but let me tell you it isn't! This dish has become a regular on the menu rotation already. It is that good.
So, let's get to it. You make the tart crust, pretty simple stuff. Roll it out into a 13-14 inch circle on a pie board (or other lightly floured work surface) then transfer to a greased 14 inch pizza stone or pan.
Spread a thin layer of Dijon mustard within 1 1/2 inches of the edge. This is what makes the tart, I swear, that flavor is just amazing. Oh yeah, and the flaky tart crust, mmm.
Lay out your tomatoes in a single layer over the mustard.
Then sprinkle with minced garlic, sea salt, fresh pepper and dried herbs.
Top with mozzarella and finish with a sprinkling of Parmesan and more herbs.
Fold the edges of your tart crust up and over the filling. Just pinch the dough so it overlaps as you go around. The tart dough is easy to work with, and it doesn't have to look perfect.
Bake until the cheese is golden brown and bubbly.
Let it cool for 10 minutes, slice and serve.
It tastes even better than it looks. Seriously, don't wait around to try this. It's so easy and wonderful (plus the ingredients are pretty cheap and you probably already have most of them on hand). You have no excuses. Make this tonight!
Rustic Tomato Tart
adapted from Lick the Bowl Good
For the crust:
1 1/2 c. flour
4 Tbs. butter, cold, cut into cubes
1/2 tsp. kosher salt
1 large egg
3-4 Tbs. cold water
For the filling:
3-4 Tbs. Dijon mustard
5 Roma tomatoes
2-3 cloves of garlic, minced
2 Tbs. olive oil
2 tsp. Italian mix dried herbs
sea salt and fresh ground pepper
8 oz. grated mozzarella
1/4 c. grated Parmesan
Preheat oven to 425
For the crust, whisk together the salt and flour. Cut in butter until it has a cornmeal consistency. In a small bowl, whisk together egg and 2 Tbs. cold water. Make a well in the center of the flour mixture, pour in egg mixture. Mix until a non-sticky dough forms, adding 1 Tbs. water. If dough is too dry, add additional water 1 tsp. at a time.
Knead dough into a ball and transfer to a lightly floured work surface. Roll dough out to a 13-14" circle then transfer to a greased 14" pizza pan or pizza stone.
For the filling, spread mustard in a thin layer over crust within 1 1/2" of the edge. Slice tomatoes and arrange in a single layer over crust. Sprinkle with minced garlic and drizzle with olive oil. Sprinkle sea salt, pepper and dried herbs over the tomatoes. Top with mozzarella and finish with Parmesan and a sprinkle of additional herbs.
Bring the crust over the filling, working in a circle while pinching to fold edges. Bake for 25-30 minutes, until crust is golden and cheese is brown and bubbly. Allow to cool 10 minutes before slicing and serving.