2 large, very rip tomatoes, cored and cut into thin slices
salt and freshly ground pepper
1 Tablespoon extra-virgin olive oil
⅓ cup fresh basil leaves
1 medium garlic clove
1 and ¼ cups all purpose flour
½ teaspoon kosher salt
8 Tablespoons (1 stick) unsalted butter, cold and cut into cubes
4-5 Tablespoons ice water
Place the basil and garlic in the work bowl of a food processor.
Process, scraping down the sides of the bowl as needed, until finely chopped.
Add flour and salt; pulse to combine.
Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.
Add water, 1 tablespoon at a time, pulsing several times after each addition.
After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water.
Process until dough forms into a ball.
Remove dough from processor.
Flatten the dough into a 5-inch disk.
Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)
Roll out the dough on a lightly floured surface into a 12-inch circle.
Lay the dough over the tart pan, and press it into a 10-inch tart pan with a removable bottom.
Trim the edges of the dough.
Preheat the oven to 375 degrees F.
Line the bottom of the tart shell with mozzarella.
Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center.
Sprinkle with salt and pepper.
Drizzle with olive oil.
Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 40 minutes. Cool on a rack for at least 5 minutes before slicing.(The tart may be covered and kept at room temperature for 6 hours.)
Recipe by Lemon Sugar at http://lemon-sugar.com/2015/06/summer-sauvignon-blanc-white-wine-party.html/