Tomato Tart
- Yield: 8 servings
ashley haugen
Ingredients
- 1 1/4cups cups whole-wheat pastry flour
- 1teaspoon sugar
- 1/2teaspoon salt
- 6tablespoons cold unsalted butter, cut into small pieces
- 1large egg
- 1teaspoon ice water
- 1teaspoon extra-virgin olive oil
- 3large tomatoes, thickly sliced
- 12ounces fresh mozzarella, thickly sliced
- 1/4cup basil
Instructions
- To prepare crust, pulse together flour, sugar and salt in a food processor. Add butter, and pulse several times until mixture resembles coarse crumbs. Beat the egg with the ice water, and pour into the food processor; pulse until dough comes together into a ball (add more water if needed). Remove dough; flatten into a disc. Wrap in plastic wrap and chill 2–3 hours.
- To bake the crust, preheat oven to 400°F. Roll chilled dough into a round circle approximately 1⁄4-inch thick and at least 12 inches in diameter. Spray a 10-inch tart pan with nonstick cooking spray, and transfer dough to the pan. Using a fork, poke several holes into bottom of crust, and brush with olive oil. Bake the crust 10–15 minutes, until it begins to brown.
- For the tart, layer tomatoes and mozzarella on to the crust. Bake for approximately 18–20 minutes until cheese is melted. Cool slightly before serving. Garnish with basil.
This recipe is permissions from Nicole Morrissey and comes from her first cookbook, Prevention RD’s Everyday Healthy Cooking.
Nutritional Info *per serving
- Calories 257
- Fat 16g
- Cholesterol 46mg
- Sodium 190mg
- Carbohydrate 17g
- Fiber 3g
- Protein 10g