Mozzarella Tomato Tart
- Half recipe Flaky Pastry (page 37)
- 6 large plum (Roma) tomatoes, cut crosswise into 1/2-inch slices
- 1 teaspoon salt
- 2 tablespoons Dijon mustard
- 3 tablespoons chopped fresh basil, or 1 1/2 tablespoons dried
- 8 ounces fresh mozzarella, cut into 1/2-inch slices
- 2 eggs
- 1 cup heavy cream
- Freshly ground black pepper
- Roll out the pastry and fit it into the bottom and sides of an 11-inch tart pan with a removable bottom.
- Chill for 30 minutes.
- Sprinkle the sliced tomatoes with 1/2 teaspoon of the salt and place them on paper towels to drain.
- Turn the tomatoes over and pat dry.
- Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
- Preheat the oven to convection bake at 350F.
- Spread the mustard on the bottom of the pastry shell and sprinkle with the basil.
- Distribute the tomato slices and mozzarella over the basil.
- Mix the eggs and cream in a small bowl and season with the remaining 1/2 teaspoon salt and the pepper.
- Pour the mixture evenly over the tomatoes.
- Bake for 25 to 30 minutes, until the custard is set.
- Remove from the oven and cool on a wire rack.
recipe flaky pastry, plum, salt, mustard, fresh basil, mozzarella, eggs, heavy cream, freshly ground black pepper
Taken from www.epicurious.com/recipes/food/views/mozzarella-tomato-tart-372433 (may not work)