Tomato, Basil, and Mozzarella Tart

Red, green, and white are the colors of the Italian flag, and also the colors of the delicious ingredients in this simple, fresh tart.

Serves: 8Hands-on: 20 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 8


  • 1 2⁄3 cups all-purpose flour
  • 1⁄4 tsp. baking powder
  • 1 tsp. salt, divided
  • 2 oz. Parmesan cheese
  • 4 oz. unsalted butter, cubed and chilled
  • 2 Tbsp. ice water
  • 1 tsp. white vinegar
  • 1 egg, beaten
  • 8 oz. fresh mozzarella, sliced 1⁄4 inch thick
  • 4 ripe Roma tomatoes, sliced 1⁄4 inch thick
  • 8 fresh basil leaves
  • 3 Tbsp. extra-virgin olive oil
  • 1⁄2 tsp. fresh cracked black pepper


  • For the dough: In a large bowl, whisk together the flour, baking powder, 1⁄2 teaspoon salt, and cheese. Add the butter and rub it into the flour with your fingers until 30 percent of the fat is pea-sized, while the rest is blended well. Add the water and vinegar and mix until the dough forms a rough ball. Add more water, a few drops at a time, if needed.
  • Turn the dough out onto a lightly floured surface and form a disc. Wrap in plastic and chill for at least 30 minutes or up to 3 days.
  • Heat the oven to 350°F.
  • Remove dough from the refrigerator for 10 minutes to warm up. Roll out on a lightly floured surface to a circle 11 inches in diameter and 1⁄8 inch thick, turning the dough often to make sure it does not stick. Dust the surface with additional flour if needed. Fold the dough in half and place into a 9-inch tart pan with 1-inch sides. Unfold and carefully press the dough into the pan. Press the dough against the edge of the pan to trim.
  • Heat the oven to 350°F.
  • Line the tart pastry with parchment paper or a double layer of aluminum foil and add pie weights or dry beans. Bake for 12 minutes, then remove the paper and weights, brush the inside of the part crust lightly with beaten egg, and bake for an additional 12 to 15 minutes, or until the crust is golden brown all over. Remove from the oven and cool to room temperature.
  • Layer the sliced cheese alternately with the sliced tomatoes onto the bottom of the tart. Tear the basil leaves and sprinkle them over the top of the tart.
  • Drizzle the olive oil over the cheese and tomatoes, then season with pepper and remaining 1⁄2 teaspoon salt. Serve at room temperature.