Tomato Tart

Instructions

Make pie dough/crust according to recipe instructions and let rest.

Preheat your oven to 450.

Once the dough has rested (and the oven is preheated), roll out the dough on a floured surface so it will fit it into a 9-inch tart pan (with removable bottom). Drape the dough into the tart pan and gently press to fit. Use the rolling pin to go over the sides to cut. Dock or prick the bottom of the dough with a fork. Then line with crumpled parchment paper and weigh down with pie weights or dried beans. Partially bake the crust for 8-10 minutes. Let cool completely before assembling. About 35 minutes.

Reduce oven temperature to 375.

While the crust cools, thinly slice the roma tomatoes and place on a few layers of paper towel. Some of the seeds and gooey membranes should stick to the paper towel, but remove any excess by hand and discard.

Once the crust has cooled, spread the mustard in the bottom. Top with chopped olives and 1/4 cup of mozzarella. Layer the tomatoes and season with kosher salt and freshly ground black pepper. Sprinkle the chopped garlic, basil and chives over top of the tomatoes. Then top with 1/4 cup more of the mozzarella.

Next, in a small bowl combine the greek yogurt with the remaining cup of mozzarella and the parmesan cheese. Transfer this mixture to the tart and gently spread it evenly over top. I like to leave an exposed edge so you can see the tomatoes and basil.

Place the tart onto a rimmed baking sheet place back into the oven to bake for 40 minutes or until the top is a deep golden brown. Remove and let the tomato tart cool for 10-15 minutes before slicing and serving.

Breakfast & Brunch