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Learn moreFrench Italian Tomato Bocconcini Tart
Pie Crust
Ingredients
- 1 1/2 cups flour
- 6 tablespoons butter
- 2 tablespoons olive oil
- salt pinch
- 1/4 cup ice water
- 3 tablespoons water
Preparation
- Blend all ingredients quickly in food processor.
- Wrap and refrigerate until firm or prepare a day or two ahead. Can also be frozen.
- Roll dough out very thinly (1/4 inch).
- Fit into a 12 inch tart or pizza pan.
- Prick generously and bake at 425 degrees Fahrenheit for 10 to 12 minutes until golden.
Filling
Ingredients
- 3 tablespoons dijon mustard or grainy
- 5 Roma tomatoes thinly sliced
- 5 bocconcini balls thinly sliced
- 1 cup emmanthal/gruyere cheese grated
- 3 tablespoons sun dried tomatoes chopped and blended with 1 teaspoon olive oil
- 2 tablespoons fresh basil chopped
Preparation
- In baked pie shell, spread a thin layer of mustard.
- Sprinkle an even layer of gruyere cheese and an even layer of sun dried tomatoes.
- Overlap the fresh tomatoes and bocconcini slices.
- Leave at room temperature until ready to bake.
- Bake at 350 degrees Fahrenheit for 15 minutes.
- Sprinkle with fresh chopped basil.
- Cut into wedges and serve.