Tomato Tart

I made this for a dinner party I had this weekend and it was a hit. I might try adding some red pepper flakes or garlic next time I make it, to spice it up a bit. A pizza cutter worked well for creating nice slices. I used Martha Stewart's Pate Brisee recipe for the crust, which I made a day in advance to streamline the party prep.

Tomato Tart
makes 16 slices

1 recipe homemade dough for tart shell
1 cup mozzarella cheese, shredded
2 tablespoons chopped fresh basil, plus extra for garnish
4 to 6 tomatoes, sliced ¼ inch thick
½ teaspoon salt
¼ teaspoon black pepper
¼ cup extra virgin olive oil
Basil, chopped for garnish

Preheat oven to 400 degrees. Line loose bottom 9 or 10 inch tart pan with dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and brush with olive oil. Bake for 30 to 35 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice in wedges and serve warm.

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