tomato tart, crackers, and a soggy crust

i really really really wanted to love this tart.

don't get me wrong. the flavors are incredible. fresh picked tomatoes softened in the oven with fresh mozzarella, a drizzle of olive oil. baked in a garlic basil crust.

it's that darn crust that got me.

first it pulled me in. really?! crust with basil. and garlic?! why haven't i made this already?

i was hooked.

i made the dough. let it rest in the refrigerator, getting all cold, while i watched seinfeld. easy. i rolled out the dough, lined my pan, and blind baked it. easy. i filled it and baked it again. topped it with proscuitto. and it looked gorgeous. killer. i cut myself a huge slice and took the perfect first bite. into a soggy crust.

the flavor is incredible, just as you'd imagine. buttery, garlicy, basily, perfect. but soggy. maybe my tomatoes had too much water. or the cheese. i don't know, but i was devastated.

if you figure out the trick to the crust, let me know...

...or skip the crust all together - sandwich the tart filling between a bagel. it makes a really great saturday breakfast (or lunch).

oh, and don't toss your crust scraps. roll them out real thin, cut them into squares, and bake at 375F for about 10 minutes for great, homemade crackers. next time i'll make the crust just for the crackers!

tomato tart

adapted from annie's eats

2 hours, makes 1 9" tart

for the crust -

1/3 cup fresh basil leaves

3 cloves garlic
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, chilled and cut into marble size pieces
cold water

for the filling -

8 ounces fresh mozzarella, sliced or shredded
3-4 ripe tomatoes
fresh grated romano cheese

a couple fresh basil leaves
4-6 slices good proscuitto

salt, pepper, olive oil

1. make the crust. in the bowl of a food processor, chop the fresh basil and garlic. add the flour and kosher and mix well. add all the butter and process until the dough looks like small pebbles, about 20 seconds. add a tablespoon of water and mix. if the dough hasn't come together, add another and mix. continue adding water until the dough comes together and pulls away from the sides of the bowl.
2. turn the dough out of the food processor and onto a piece of plastic wrap. cover and smush into a flat disc. chill at least 30 minutes.
3. when the dough is chilled, preheat your oven to 425F. take the dough out of the refrigerator and roll into a sheet the size of your tart pan. line the pan with the dough and cut away the excess. save the excess for crackers!
4. poke holes into the bottom of your tart shell with a couple times with a fork. bake the empty tart shell about 12 minutes, until light brown.
5. while the tart shell is baking, prep the filling. slice or shred the cheese and slice the tomatoes. mince the basil.
6. when the tart shell is finished baking, fill it and lower your oven to 375F. cover the bottom with mozzarella and then layer tomatoes over it. cover with more mozzarella if you wish. sprinkle the top with salt, pepper, and basil. drizzle lightly with olive oil. bake for 30 minutes.
7. use a paper towel to soak up any moisture that may have collected on the surface of the tart while baking.
8. allow to set for five minutes before serving.

basil garlic crackers

10 minutes

leftover tart dough from above

or a whole recipe of the tart dough for even more crackers!

1. preheat your oven to 375F. smush the dough scraps into a ball. use a rolling pin to roll them out about a eighth of an inch thick.
2. cut into squares, circles, or whatever shape you like.
3. transfer to a baking sheet and bake about 10 minutes, until light brown.