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Categories:
all-purpose whole wheat flour salt freshly ground black pepper freshly ground Parmesan chese unsalted butter water Mozzarella cheese mixed-color heirloom tomatoes fresh basil fresh oregano scallion greens olive oil
Viewed: 72 - Published at: 5 years agoIngredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups freshly ground Parmesan chese
- 1/2 cup unsalted butter, chilled and diced
- 2 to 3 tablespoons ice cold water
- 1 1/2 cups mozzarella cheese, grated
- 6 mixed-color heirloom tomatoes, washed and sliced 1/4-inch thick
- 1/4 cup fresh basil, roughly chopped
- 1 tablespoon fresh oregano, chopped
- 3 tablespoons scallion greens, chopped
- 2 tablespoons olive oil
Method
- Preheat the oven to 375F.
- To make the crust: Put the flours, salt, pepper, Parmesan and butter in a food processor.
- Pulse until the mixture resembles coarse meal.
- With the motor running, drizzle in the water until the dough starts to stick together.
- Press the dough into a 9- to 10-inch tart pan with a removable bottom.
- Place in the refrigerator for about 15 minutes.
- Prick the bottom of the crust all over with a fork.
- Line with parchment paper and then fill with pie weights or dried beans.
- Bake in the center of the oven for about 15 minutes.
- Remove the parchment and weights, and return the pastry shell to the oven to bake until golden, 15 minutes longer.
- Let cool completely.
- Reduce oven to 350F.
- To make the filling: Sprinkle one-third of the mozzarella over the bottom of the pastry shell.
- Arrange one-third of the tomato slices on top of the cheese.
- Sprinkle with one-third of the basil, oregano, and scallion greens.
- Repeat this step two more times, then drizzle with the oil.
- Bake until the mozzarella has melted, 15 to 20 minutes, and serve hot or at room temperature on fresh baby arugula with grape tomatoes.
