This savory tomato tart with fresh basil is perfect for a Sunday brunch
|Tenderflake Perfect Pastry (Makes 2 pie shells):|
|1 ¾ cups||(425 mL) Flour|
|¾ tsp||(3 mL) Salt|
|¾ cup||(175 mL) Tenderflake® Lard|
|4 to 5 tbsp||(60-70 mL) Ice water|
|2 tbsp||(30 mL) Dijon or rustic mustard|
|1 1/2 cups||(375 mL) Grated Mozzarella cheese|
|3 tbsp||(45 mL) Chopped basil|
|5||Small plum tomatoes, sliced 1/4 inch (5 mm) thick|
|1/4 cup||(60 mL) Extra virgin olive oil|
|Salt and pepper|
MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate one for 30 minutes and freeze one for later use.
PREHEAT oven to 375°F (190°C).
ROLL out one pastry round on a lightly floured surface until slightly larger than an upside down 9-inch (23 cm) tart pan. Transfer into tart pan.
SPREAD mustard over bottom of the tart shell. Top with cheese, basil and two even layers of tomatoes. Drizzle with olive oil and season with salt and pepper.
BAKE in preheated oven for 30-40 minutes or until pastry is cooked and tomatoes are tender.
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