Active Time: 20 minutes
Total Time: 1 hour and 20 minutes
Medium Round Mold
Medium Perforated Baking Shee
FRENCH PANTRY Traditional Balsamic Vinegar
1 FRENCH PANTRY Herb Infused Pizza Dough Mix
1 cup of whole milk
1/2 cup EVOO
1 package of dry east
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
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.
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