This is very simple and delicious tart is perfect for a starter, or as a light lunch or dinner.
This tart freezes well. Unless you own a zillion tart pans, freeze it in the pan, and when it’s solid, remove it from the pan and place it in a resealable plastic bag. When you’re ready to cook or reheat it, put it back in the tart pan and reheat it for 20 minutes.
FOR THE PASTRY
¾ cup plus 2 tablespoons all-purpose flour
¼ teaspoon kosher salt
½ teaspoon sugar
6 tablespoons unsalted butter, chilled and sliced
1 tablespoon plus 1 teaspoon ice water
FOR THE FILLING
1 tablespoon Dijon mustard
½ cup ricotta cheese
¼ pound mozzarella cheese, thinly sliced or grated (fresh is better but American-style is fine)
3 to 4 large ripe tomatoes, thinly sliced
1 garlic clove, minced
1 teaspoon dried oregano
⅛ teaspoon black pepper
2 tablespoons chopped fresh basil leaves
1. 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. Form the dough into a disk, wrap it in plastic wrap or waxed paper, and refrigerate until firm, at least 1 hour
2. Preheat the oven to 325 degrees.
3. Sprinkle flour on the countertop, place the dough on it, and using a rolling pin, roll it out into a 10-inch thick circle. Place it in a 9-inch tart pan. If you are using a pie pan, crimp the edges about half way up the sides: this is a shallow tart. Cover the dough with aluminum foil or waxed paper and fill with pie weights or beans. Bake for 10 minutes. Remove the foil and weights and bake 10 to 12 additional minutes.
4. Raise the temperature to 400 degrees. Line the crust with the mustard and then with the ricotta. Sprinkle the mozzarella and place the tomato slices in a circular pattern. Sprinkle with 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. Serve immediately or at room temperature.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)