Tomato and Mozzarella Tart

For the pastry:
¾ plus 2 tablespoons all purpose white flour
¼ teaspoon kosher salt
½ teaspoon white sugar
6 tablespoons unsalted butter, chilled and sliced
1 tablespoon plus 1 teaspoon ice water
For the filling:
1 tablespoon Dijon mustard
¼ pound mozzarella cheese, thinly sliced or grated
½ cup ricotta cheese
3 – 4 large ripe tomatoes, thinly sliced
1 garlic clove, minced
1 teaspoon dried Greek oregano
1/8 teaspoon black pepper
2 tablespoons chopped fresh basil leaves

To make the dough, place the flour, salt and sugar in a food processor fitted with a steel blade, and pulse to blend. Add the butter, one slice at a time, and mix until crumbly and there are no clumps of butter left. Add the water and mix until a ball forms, about 30 seconds. Cover and refrigerate until firm, at least one hour.

Preheat the oven to 325 degrees.

Sprinkle flour on the countertop, place the dough on it and with a rolling pin, roll it out into a 10 inch circle. If you are using a pie pan, crimp the edges about ½ way up the sides: this is a shallow tart. Line the pan with the dough and cover with aluminum foil or wax paper and fill with pie weights or beans. Bake for 10 minutes. Remove the foil and weights and bake for 1- 12 additional minutes.

Increase the temperature to 400 degrees.

Line the dough with the mustard and then with the ricotta. Sprinkle with the mozzarella and place the tomato slices in circular pattern. Drizzle the tomatoes with the garlic, oregano and pepper. Place in the oven and bake for 45 minutes. Sprinkle with the basil as soon as it comes out of the oven.

Gazpacho with Feta Cheese and Croutons

 
1 garlic clove, minced
1 large or 2 small cucumbers, peeled, seeded and diced
1 small red onion, diced
3 vine- ripe tomatoes, diced
1 yellow pepper, diced
3 cups tomato or v8 juice
3 tablespoons red wine vinegar
½ cup crumbled Feta cheese
2 cups croutons

Place the garlic, cucumbers, onion, tomatoes, yellow pepper, tomato juice and vinegar in a bowl and mix to combine. Remove 2- 3 cups and transfer to a blender. Blend until smooth and return to the bowl. Cover and refrigerate at least one hour and up to overnight.
Serve garnished with Feta cheese and croutons.

Frittata

Here’s another great morning dish that can be prepped the night before and cooked in the morning, or even cooked the night before and served at room temperature A frittata is basically a crustless quiche with endless variations; you can choose any combination of vegetables, cheese, and herbs that appeals to you. If you’re watching your carbs, you can leave out the bread.

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