For the Crust:
2 ¼ Cups All-Purpose Flour, chilled
1 tsp. Salt
14 Tbs. Unsalted Butter, chilled
6 Tbs. Ice Water
Unsalted Butter for greasing tart pans
METHOD:
In a mixing bowl, stir together the flour and salt. Using a pastry blender or 2 knives, cut in the butter until pea-shaped lumps form. Sprinkle the ice water over the top of the mixture, then work the water throughout the mixture by gently tossing with 2 forks. Using your hands, form 2 balls of dough. Be careful not to overwork the dough or it will become tough.
To make the dough in a food processor, place the flour, salt and butter in the food processor container fitted with the metal blade. Pulse until pea-sized pieces form. Pulse again while adding the water to the mixture. Stop when the dough pulls away from the walls of the processor and gather into a rough mass. Divide dough in half and pat into 2 balls.
Put the dough in a loosely covered bowl or loosely closed plastic bag, leaving room for a little air to enter. Chill for 2 hours.
For the Filling:
1 lb. Mozzarella, thinly sliced
2 lbs. ripe but firm Vine Ripened Tomatoes, thinly sliced
2 tsp. Fresh Oregano or Thyme, chopped or 1 tsp. Dried Oregano or Thyme
¼ Cup sharply flavored Imported Black Olives, pitted and sliced (optional)
½ tsp. Salt
Freshly Ground Black Pepper
Extra-Virgin Olive Oil for drizzling
Preheat oven to 375° F.
METHOD:
On a lightly floured board roll out 1 ball of dough into a disk large enough to cover the bottom and sides of the prepared pan; it will be about 1/8 inch thick. Drape the disk around the rolling pin and transfer it to the pan, pressing it gently onto the bottom and sides. (If desired, the pastry shell can be wrapped and frozen for up to 3 months.)
Line the pastry shell with half of the cheese slices, covering the bottom surface completely. Beginning at the outer edge of the pan, arrange some of the tomato slices in a circle over the cheese, overlapping them. Place a second circle of tomato slices inside the first circle, overlapping them in the same manner. Fill in the center area with another overlapping ring of tomato slices. Scatter some of the oregano and the olives, if using them, over the tomatoes. Sprinkle with salt and pepper to taste, then drizzle with olive oil. Make a second tart in the same manner with the remaining ball of dough and filling ingredients.
Bake until the crust is golden, about 30 minutes. Remove from the oven and transfer to a rack to cool for about 10 minutes. Serve hot or warm, cut into wedges.
Note:
Because of the amount of water in fresh tomatoes, you may want to seed them by cutting them in half and squeezing the seeds out gently so as not to lose the tomato’s shape. An alternative would be to drain the tomato slices well on paper towels before lining the tart.
Variation:
This tart can be made with other vegetables. Small eggplants are particularly suitable. Use 2 pounds of eggplants and omit the olives. Leave the skins on the eggplants, but trim off and discard the stems and navels. Cut the eggplants crosswise into slices ¼ inch thick. Stand the slices upright in a colander, sprinkle with salt, and let drain for 40 minutes. Use a clean kitchen towel or paper towels to blot sweat and excess salt. Brush the slices with extra-virgin olive oil. Precook the slices for about 5 minutes in a preheated broiler, indoor grill or over a charcoal fire 6 to 8 inches from the heat source, turning once at the halfway point. Arrange the eggplant slices in a circular fashion as directed for the tomatoes and proceed as directed in the recipe.
