You can make these tarts as individual servings or in 2 8- inch round pans (preferably with removable bottoms). They can be served warm or at room temperature.
- 1 cup flour -
- ½ cup (1 stick) butter -
- 2 egg yolks -
- ½ tsp kosher salt -
- 3 Tbsp ice water -
- 20 oz fresh mozzarella -
- 10 to 12 tomatoes in assorted colors -
- 20 basil leaves (approximately) -
- 4 Tbsp olive oil -
- 4 cloves garlic, minced -
- Kosher salt and freshly ground black pepper -
1. Pulse flour, butter, egg yolks, and salt in a food processor fitted with a steel blade. Add ice water and pulse just until dough comes together. Do not overprocess.
2. Remove dough from machine. Knead a few times between your fingers and form into a disc shape. Cover well with plastic wrap and refrigerate for 1 hour or overnight.
3. Preheat the oven to 375°F. Remove pastry dough from the fridge and allow about 10 minutes to get it to room temperature.
4. Divide dough into 2 pieces and roll each piece on a lightly floured surface into an 8-inch round. Press each dough circle into the bottom of an ungreased 8-inch pan. Prick all over with a fork and bake in the oven for about 10 minutes.
5. Allow pastry to cool slightly, and reduce oven temperature to 350°F.
6. Slice the mozzarella cheese thinly and arrange slices over the pastry base. Top with a single layer of sliced tomatoes, letting them overlap slightly.
7. Dip basil leaves in olive oil and arrange them on top of the tomatoes. Brush tomatoes and basil with minced garlic and leftover olive oil. Sprinkle with salt and pepper.
8. Bake for 40 to 45 minutes. Serve warm.
NOTE: I use the fresh mozzarella marinated in spices, made by Ko-sure, available in a vacuum-packed package. You can use plain mozzarella if you prefer, but the spicy one adds great flavor.
TIP: If you’re cooking for a smaller crowd, make one tart (using half the topping ingredients) and freeze half the dough.