Tomato Tart

Tomato Tart recipe.
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  • 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

  1. 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.
  2. To bake the crust, preheat oven to 400°F. Roll chilled dough into a round circle approximately 14-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.
  3. 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