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Recipe Summary test

Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 425°F. 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.

  • 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.

  • Spread tomato mixture on crust and top with sliced tomatoes. Bake for 30 minutes. Remove side of pan, garnish with basil and serve.

Nutrition Facts

158 calories; fat 9g; saturated fat 4g; protein 4g; carbohydrates 18g; fiber 2g; cholesterol 18mg; sodium 214mg.
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