Tuesday, September 7, 2010

Roasted Tomato Tart

I wish I could take credit for this recipe, but my mom emailed me over the weekend and said she was making roasted tomato tart for dinner. Come again?! I want some! So I made it, too. With a few variations...because, well, I can't leave well enough alone.

I always cheat when I make pastries and throw the ingredients in the food processor. I know it's probably a teeny bit better if you knead the dough yourself, but it doesn't make such a difference that you can't cheat.

1 1/2 C flour
1 tsp salt
Mix together.

Add 1/4 C chilled and cut up unsalted butter.

Mix until the dough creates small balls.

Add one egg and up to 2 T cold water. The dough will come away from the sides and make a ball.

Remove from the food processor and let sit for 10 minutes. Roll out to a 14 inch circle and put in a oiled pie pan. Cut away the excess dough and use your thumb to imprint the dough around the edge.

On the bottom of the dough, slather Dijon mustard. I think I used about 4 T.

Slice tomatoes and mozzarella.

Layer tomatoes, then mozzarella, then olive oil, then salt and pepper, then oregano. Layer again and again until the dough is full.

Bake at 425 degrees for 30 minutes.