-
1
Filling directions:.
-
2
Blend filling ingredients (except for mozzarella) until smooth and creamy.
-
3
Tomatoes Provencale directions:.
-
4
Use 3 or 4 large tomatoes.I slice them into 6 or 8 slices each, depending on the size.For smaller tomatoes, you can just cut them in half, but they'll take longer to cook.
-
5
Put them in a baking pan that you line with non-stick foil or parchment paper.
-
6
(This makes them much easier to remove from the pan).
-
7
Brush a little olive oil on the paper first.
-
8
Pour a bit more olive oil over the tomatoes, then sprinkle the tops with salt, garlic powder, a little sugar and any herbs you like.
-
9
Sprinkle some breadcrumbs on the top.
-
10
Put them in a 375 oven and cook until the juice has cooked down and they are starting to carmelize.
-
11
You can make these a day ahead of preparing the tart.
-
12
Pastry directions:.
-
13
Cut butter into flour/salt/sugar mixture (easiest to use food proces-sor for this).
-
14
Mix sour cream and ice water.
-
15
Put half in food processor with flour.
-
16
Pulse 3 or 4 times, if the dough is still dry, add a bit more liquid just until dough comes together.
-
17
Pat dough into a circle and refrigerate for at least an hour.
-
18
Can do this a day ahead.
-
19
Roll out pastry and place in a large tart pan (mine is about 12 inches in diameter).
-
20
Any leftover dough can be re-rolled, covered in a layer of sour cream and brown sugar, rolled up and sliced to make pinwheel cookies!
-
21
Assemble the tart:.
-
22
Pour filling over the unbaked pastry shell.
-
23
Layer the tomato slices on top.
-
24
Slice mozzarella over the tomatoes and bake in a pre-heated, 375 degree oven until golden (about 40 minutes).
