Fresh Tomato Tart

Along with every other fresh food lover, September means farmer's market fever. Even with arms full of goods and and hands locked with three young children, when I've left the stroller at home and it is not possible to carry one more thing, I spot one vendor who still has a few heirloom tomatoes and stop. Even though there is a chill in the air, and I've tired of my many many favorite fresh summer tomato treats--no-cook tomato sauce, tomato-squash-parmesan bake, and my all time favorite--a tomato sandwich, a shared love I had with my father in law, Burton White, Jr., I still can't resist. I throw a few (or dozen) into the top of one of my bags and head home.

A fresh tomato tart is the perfect answer--warm but still preserves the freshness of the tomatoes. Serve with a green salad (or warm dressing over greens) and you have the makings of a fantastic meat-free meal.

Yield: 8-10 servings

TART:

1 1/4 cups flour

1 T sugar

1/4 t salt

1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces

2 T cold water

OR, substitute pre-made pie shell (Whole Foods has gluten-free pie shells)

FILLING:

8 ounces Shredded Mozzarella Cheese (good quality)

2 T chopped, fresh basil leaves

4-5 ripe Roma tomatoes, or 2-3 heirloom farmer's market tomatoes, cut into 1/4" slices

1/2 t salt

1/4 t pepper

1/4 cup extra-virgin olive oil

3-5 small basil leaves for garnish

PIE SHELL

Combine flour, sugar, and 1/4 teaspoon salt in a food processor. Add the butter. Pulse until the mixture resembles dry oats. Add 1 tablespoon water and pulse for a few seconds. Add the remaining 1 tablespoon water and pulse 3-4 times. Place the dough in a bowl and form into a ball. Cover and chill for 30 minutes. Place the dough on a floured surface. Roll the dough into an 11-inch circle. Fit the dough into a 10 inch tart pan. Arrange the cheese over the dough and sprinkle with the two tablespoons of basil. Arrange the tomato slices on top. SPrinkle with 1/2 teaspoon salt and pepper and drizzle with the olive oil. Bake at 400 degrees for 30-40 minutes or until the crust is golden brown. Garnish with basil leaves. Serve hot or at room temperature.

NOTES:

This is best with farmers' market tomatoes but if you must get a summer fix in the winter, you could use some Roma tomatoes, the final result will not have as much flavor but may satisfy the craving.