Tomato Tart

I have a bounty of tomatoes ripening all at once, so I am trying to find new ways to use them.

This recipe was delicious!

Tomato Tart

Pastry:

2 cups flour, plus more as needed

(I used whole wheat flour, but you can use white if you prefer)

1 egg yolk

1/3 teaspoon salt

1/3 cup ( one stick) unsalted butter, at room temperature

Filling:

1/2 cup Grated fontina or mozzarella cheese

4 medium red and yellow tomatoes if available, about two pounds total.

1/2 teaspoon salt

1/4 teaspoon black pepper

0ne tablespoon dried chopped basil -if desired

1/2 teaspoon dried oregano - if desired

One 1/2 teaspoons extra virgin olive oil

1) Prepare pastry. Combine flour, egg yolk and salt in a large bowl. Quickly mix in butter with your hands until evenly blended. Add ice cold water by the tablespoon - 2 to 3 total --until you can gather the dough into a ball. Wrap ball in plastic wrap and refrigerate 30 minutes or longer ( up to one day)

2) Heat oven to 450 degrees Coat a 10 to 12 inch pizza pan or tart pan with oil or butter -- I used a cast iron frying pan. Roll out dough on a floured board and place in pan making a rim. Bake at 450 degrees of 12 to 15 minutes, or until it just begins to color. Remove and cool in pan on a rack ( can be made and hour or two ahead of time)

3) reduce oven temperature to 400 degrees.

Make filling:

Sprinkle grated cheese over cooled crust. Core and slice tomatoes 1/4 inch . If very juicy allow excess juice to drain, along with excess seeds. Layer the tomatoes over the cheese and crust, slightly overlapping. Season with salt and pepper, basil and oregano, drizzle with oil.

4) Bake at 400 degrees for 30 - 45 minutes or until tomatoes are hot and crust is browned. Transfer to wire rack to cool for 20 minutes, and serve warm.

Buon Appitito!