Heirloom Tomato Tart
Active Time: 20 minutes
Total Time: 1 hour and 20 minutes
6 servings
- Medium Round Mold
- Medium Perforated Baking Shee
- FRENCH PANTRY Traditional Balsamic Vinegar
boncook.com
Ingredients
Pastry Ingredients:
- 1 FRENCH PANTRY Herb Infused Pizza Dough Mix
- 1 cup of whole milk
- 1/2 cup EVOO
- 1 package of dry east
Tart Ingredients:
- 3 heirloom tomatoes (preferably different colors)
- ¼ cup fresh basil
- 1 cup shredded fontina cheese
- 1 cup shredded gruyere cheese
- 2 tablespoons of FRENCH PANTRY Sweet Basil Olive Oil
- 1 tablespoon FRENCH PANTRY Sel Gris Sea salt
- Finish with FRENCH PANTRY Balsamic Vinegar
Instructions
- Preheat oven to 425ºF. Place your Medium Round Mold on the Medium Perforated Baking Sheet.
- Prep the pastry combining dough mix and ingredients by hand.
- Work the dough into a ball, using the sides of the bowl to help bind the dough together.
- Flatten the ball of dough into a disk, cover with plastic wrap and refrigerate for at least 30 minutes.
- Remove dough from refrigerator and put onto Roul’Pat, roll out into a circle with the dough being fairly thin – about 1/8inch.
- Pick up the Roul’Pat and flip the dough into your Medium Round Mold using your finger to set it nicely.
- Sprinkle 1/2 of cheese on the dough. Add a row of heirloom tomatoes, sprinkle with fresh basil, drizzle with basil olive oil, sprinkle with about ¼ cup of each cheese and bake in the center of the oven until golden brown – about 30 – 45 minutes.
- After baked, drizzle basil and balsamic vinegar over the tart.
Enjoy!
