Plum Tomato Tart Recipe

Name: Plum Tomato Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The cheese dough:; 1 cup all-purpose flour; 1/4 teaspoon table salt; 4 tablespoons cold unsalted butter, cut into small pieces; 3 tablespoons shredded mozzarella; 2 to 3 Tbsp. ice water; The filling:; 1 tablespoon olive oil; 1 small onion, finely chopped; 1 3/4 pounds plum tomatoes, peeled, seeded and chopped (3 cups); 1 tablespoon tomato paste; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 pint red and/or yellow cherry or grape tomatoes, thinly sliced; 2 tablespoons chopped fresh basil, plus leaves for garnish

Servings: persons

The cheese dough:
1 cup all-purpose flour
1/4 teaspoon table salt
4 tablespoons cold unsalted butter, cut into small pieces
3 tablespoons shredded mozzarella
2 to 3 Tbsp. ice water
The filling:
1 tablespoon olive oil
1 small onion, finely chopped
1 3/4 pounds plum tomatoes, peeled, seeded and chopped (3 cups)
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 pint red and/or yellow cherry or grape tomatoes, thinly sliced
2 tablespoons chopped fresh basil, plus leaves for garnish

1
Make dough: Whisk together flour and salt in a bowl. With a pastry blender or 2 knives, cut in butter and mozzarella until size of peas. Sprinkle 1 Tbsp. ice water on top, stirring with a fork to moisten evenly. Add water just until dough comes together when pressed. Pat dough together to form a ball and knead lightly. Flatten ball into a disk, wrap in wax paper and refrigerate for at least 30 minutes or up to 2 days.
2
On a floured surface, using a floured rolling pin, roll out dough into an 11-inch round. Ease into a 9-inch fluted tart pan with a removable bottom. Fold in overhang and press dough against side of pan so it extends 1/8 inch above rim. Line with parchment paper and refrigerate until firm, at least 15 minutes.
3
Preheat oven to 425u00b0F. Fill shell with pie weights and bake for 15 minutes. Remove parchment paper and weights and bake for 5 minutes longer. Let pan cool on a rack.
4
Make filling: In a large nonstick skillet, heat oil over medium heat. Add onion and cook until soft, about 5 minutes. Add plum tomatoes, tomato paste, salt and pepper; cook, stirring, until thick, 15 to 20 minutes. Stir in basil. Transfer to a bowl and let cool to room temperature, about 25 minutes.
5
Spread tomato mixture on crust and top with sliced tomatoes. Bake for 30 minutes. Remove side of pan, garnish with basil and serve.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: The cheese dough:, 1 cup all-purpose flour, 1/4 teaspoon table salt, 4 tablespoons cold unsalted butter, cut into small pieces, and more.

Yes, Plum Tomato Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Plum Tomato Tart

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