Recipe :: Heirloom Tomato Tart

I don't know if it's just me, but I get a literal high every time I am at the farmers market.  Perhaps it's the combination of gorgeous and fresh produce, the fact that everyone there is always smiling, and knowing that I'm supporting local businesses...but it seems like no matter how much money I bring there I never fail to spend it all.

Late summer is really when Indiana produce shines, so this past Saturday I picked up an inordinate amount of produce {you'd think I was feeding a family of five!}  It's hard to pick a favorite, but the beautiful heirloom tomatoes might just win the prize for my favorite September vegetable.  Using a few of the tomatoes I decided to throw together a quick heirloom tomato tart.  Served with arugula dressed in olive oil, cracked pepper, and Maldon sea salt flakes, it makes for a delicious and somewhat indulgent lunch.  Enjoy!

Heirloom Tomato Tart {recipe adapted from FoodNetwork.com}

PASTRY
5 tablespoons chilled butter, diced
1 1/4 cups all-purpose flour
approx. 1/3 cup cold water

FILLING

4-6 ounces mozzarella cheese, shredded

2 tablespoons chopped fresh basil, plus extra for garnish

3 heirloom tomatoes, sliced 1/4" thick

Salt & Pepper to taste

1 tablespoons extra virgin olive oil

INSTRUCTIONS
Start by making the pastry.  Use your fingertips to rub the butter into the flour, then add enough cold water to bring the pastry dough together.  Wrap in plastic wrap and  refrigerate for 30 minutes.
Preheat the oven to 350 degrees.  Once the pastry has chilled, roll it out using a wooden rolling pin and line a 9 1/2 inch tart pan {I have this one}, pressing the dough down firmly and trimming off the excess pastry around the edge of the pan.  Bake in the oven for 15 minutes.

Remove tart and turn oven to 400 degrees.  Cover bottom of tart with shredded cheese and sprinkle with basil.  Cover with tomato slices, arranging to cover as evenly as possible.  Sprinkle tomatoes with salt and pepper and drizzle with olive oil.  Bake 20-30 minutes - watch carefully.  When crust is golden and cheese is bubbly, remove.  Garnish with fresh basil.  Slice in wedges and serve warm.