Fresh Tomato Tart with Basil-Garlic Crust

• 1 recipe Basil-Garlic Tart Dough (recipe follows)
• 8 ounces sliced fresh mozzarella
• 2 large, ripe tomatoes (about 1 pound), cored and cut crosswise into thin slices
• Salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 Tablespoon fresh minced basil
• 3 Tablespoons freshly grated Parmesan cheese

Preheat oven to 375. Prepare the dough, and press it into a tart pan with removeable bottom.

Line the bottom of the tart pan with the sliced mozzarella. Arrange the tomatoes on top of the cheese. Top with salt, pepper, and parmesan. Drizzle with olive oil, and sprinkle with basil.

Bake 30-35 minutes, or until dough is golden brown and cheese is bubbly and browned in spots. Allow to rest at least 5 minutes before slicing. (The tart may be covered and kept at room temperature for up to 6 hours).

Basil-Garlic Crust

• 1/3 cup fresh basil leaves
• 1 medium garlic clove
• 1 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter, chilled and cut into 8 to 10 pieces
• 4-5 tablespoons ice water

Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add flour and salt; pulse to combine.

Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.

Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.

Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)

Roll out the dough on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.