This tart is a great way to use your soft and bruised tomatoes. Serve warm or chilled, however you like!
Gluten-Free Tart Dough:
2 cups all- purpose gluten free flour
1/2 teaspoon fine sea salt
9 tablespoons unsalted butter, cubed and chilled
1 large egg
3 tablespoons cold water
Directions for Crust:
In a large bowl, mix the flour and salt. Add butter and work it in with your fingers until the mixture is crumbly. Make a well in the center and add the egg and water. Mix until dough comes together and forms a ball( when working with gluten-free flour, I always like it slightly sticky so it won't be dry). Wrap in plastic wrap and refrigerate for at least 1 hour, or overnight.
All-purpose gluten free flour, for dusting
1/4 cup fresh basil, chopped, plus garnish
1 tablespoon whole-grain mustard
1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
1 1/4 pound tomatoes, sliced 1/4 inch thick
1 tablespoon honey
1 small mozzarella ball, torn into pieces
Fine sea salt and ground pepper
Preheat oven 350• F
On a lightly floured surface, roll out chilled tart dough to 12-inch round.
Press into the base and sides of a 10- inch tart pan and trim edges.
Prick the base with a fork. Cover and chill for 30 minutes.
To create basil oil, combine the basil, mustard, 2 tablespoons olive oil, and a pinch of salt in a blender.
Purée until smooth.
Spread the tomato paste over the base of the tart shell and then drizzle the basil oil over it.
Arrange the sliced tomatoes in a circular pattern, in one layer, in the tart shell. Season with salt and pepper.
Drizzle the honey and the remaining 2 tablespoons olive oil over the tomatoes.
Bake until the pastry is golden, about 35 minutes. Let the tart rest for 15 minutes.
Scatter the mozzarella and some basil over the tart before serving.