Description
A summery tart with basil-infused crust, juicy roasted tomatoes, creamy mozzarella, and Parmesan. Light, elegant, and bursting with flavor.
Ingredients
1/3 cup fresh basil leaves
1–2 cloves garlic
1¼ cups all-purpose flour
½ tsp kosher salt
8 tbsp unsalted butter, chilled
4–5 tbsp ice water
8 oz fresh mozzarella, sliced
1½–2 cups cherry tomatoes, halved
Salt and pepper
1 tbsp extra-virgin olive oil
Freshly grated Parmesan cheese
1–2 tbsp minced fresh basil
Instructions
1. Pulse basil and garlic in a food processor. Add flour and salt, pulse again.
2. Add cold butter and pulse until crumbly. Drizzle in ice water until dough forms.
3. Shape into a disc, wrap, and chill for 30 minutes.
4. Roll dough into tart pan. Freeze for 10 minutes.
5. Blind bake at 375°F for 15 minutes with weights, then 5 minutes without.
6. Roast cherry tomatoes at 400°F for 10–15 minutes.
7. Layer mozzarella into crust. Add roasted tomatoes. Season and drizzle with olive oil.
8. Sprinkle with Parmesan. Bake 15–20 minutes at 375°F.
9. Garnish with fresh basil and serve.
Notes
Roast tomatoes in advance to avoid soggy crust. Let tart rest before slicing for cleaner portions.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Brunch, Appetizer, Side Dish
- Method: Baking
- Cuisine: Italian-American