It might seem like a shame to cook the bounty of summer heirloom tomatoes that’s right around the corner, which is why this tomato tart features the best of both worlds. You get ripe, juicy slices of tomato that aren’t so cooked that they disintegrate, but are slightly mellowed and sweetened from a brief stint in the oven. Combined with fresh mozzarella and a Parmesan-spiked tart crust, this perfect summer lunch isn’t your ordinary pizza pie.
For the crust
- 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
For the filling
- 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
- Preheat the oven to 375°F.
- 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 350°F.
- 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.