Fresh Tomato Tart
  • 3/4teaspoon sea salt
  • 1/2cup unbleached all-purpose flour
  • 1/2cup whole-wheat flour
  • 1/4cup unsalted butter, chilled and cut into cubes
  • 2tablespoons freshly grated Parmesan cheese
  • 2tablespoons ice-cold water
  • 6ounces low-fat mozzarella cheese, shredded
  • 3tablespoons chopped fresh basil leaves
  • 5-6 plum or small heirloom tomatoes, sliced 1/4-inch thick
  • 1/3cup pitted, sliced kalamata olivesoptional
  • Sea salt and freshly ground black pepperto taste
  • Chopped basil leaves and snipped chivesfor garnish
  1. Combine salt, flours, butter, and cheese in a food processor and pulse quickly, 20–25 times. The dough should have a sandy texture with pea-size pieces of butter. Blend in ice water, pulsing five more times. Place dough in a 9-inch tart pan with removable bottom and quickly press along bottom and sides. Refrigerate for 20 minutes.
  2. Preheat oven to 350°. Place a large square of foil or parchment paper on the tart shell and fill with dried beans or pie weights. Place tart shell on a baking sheet and set on the middle rack in the oven; bake for 15 minutes. Remove paper and beans or weights.
  3. Cover crust with shredded mozzarella cheese and sprinkle with chopped basil. Arrange tomato slices in thickly overlapping circles around tart. Dot with kalamata olives, if using. Sprinkle with salt and pepper. Bake 10–15 minutes more, or until cheese is bubbling. Garnish with fresh basil and chives. Serve warm or at room temperature.
Recipe Notes
Nutrition Facts
Fresh Tomato Tart
Amount Per Serving
Calories 125
* Percent Daily Values are based on a 2000 calorie diet.


Nutrition Facts Per Serving:
Calories: 125 calories
% fat calories: 43
Fat: 6g
Saturated Fat: 4g
Cholesterol: 14mg
Protein: 7g
Carbohydrate: 11g
Fiber: 1g
Sodium: 320mg