Maman’s Tomato & Mozzarella Tart

I learned the art of pastry from my French mother. Pastry and pancakes (crêpes/galettes). And the truth is, what you grow up with influences your tastes. It’s part of why it’s so important for us as parents to fill our houses with healthy, fresh, delicious food. That is what our kids will remember and lean towards when they come to making their own food choices when they leave home.

I could live without cake. I enjoy it, but I’m just as happy having a super fresh, ripe piece of fruit. But pastry… that would be hard. I’d take my mum’s plum tart over a Victoria sponge any day.

And those tarts don’t need to be confined to the sweet. This is one of my favourite food memories from growing up: a tomato & mozzarella tart. It brings to mind holidays in Italy, happy exhaustion after 10 hours in a hot car, my parents’ full attention after a crazy school year of marking, homework and enjoyable busyness. As the smell of this dinner fills the air, I am transported to the mountains of Italia, relaxed and content.

Food is so very strongly linked to memories. And when I miss my mum, this is a go-to for me. It’s a simple summer supper that is cheap and easy to make, and is made more than worth it for the memories of spreading mustard and layering tomatoes and cheese at my mother’s elbow.

And while I may not have access here to the indescribably different and delectable pomodori and soft unctuousness of the mozzarella of Italy, I can re-create something that at the very least pays homage to those foods. Served with a large lightly dressed green salad or freshly made coleslaw and alongside a small glass of Italian red wine, eaten in the garden on a warm summer’s evening, I could very nearly be there.

So could you. Bake this up one evening and serve with fresh vegetables, salads or coleslaw and close your eyes as you sip on an Umbrian red. Tell me you aren’t at peace in that moment. 🙂

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Maman's Tomato & Mozzarella Tart

Prep Time

15 mins

Cook Time

45 mins

Optional Chilling Time

30 mins

Total Time

1 hr

 

This simple summertime supper is an easy, quick & affordable dinner. The wholewheat pastry is quickly made in the food processor, and the tart is perfect served warm or cold with salad, veggies, coleslaw or your choice of sides. Healthy and easy.

Course: Appetizer, Dinner, Entertaining, Entree, Holiday, Lunch, Main Course, Seasonal, Spring, Starter, Sugar Free, Summer, Sweetener Free, Vegetarian

Servings: 4 servings (if you are hungry - some leftovers if not!)

Author: Raising Sugar Free Kids

Ingredients

For the pastry:

• 250 g (2 cups) wholewheat or wholegrain spelt flour (buckwheat and/or gluten free oat flour makes a good gluten free alternative)
• 110 g (1 stick) unsalted butter
• pinch of sea salt
• 1 medium egg

For the filling:

• 2 tablespoons Dijon mustard (or pesto if you are not a mustard fan)
• 4-6 large ripe tomatoes, thinly sliced
• 3 balls (125g/4.5oz each) mozzarella, thinly sliced
• extra virgin olive oil and mixed dried herbs, optional
• fresh basil (or micro basil) leaves

Instructions

1. Preheat the oven to 200C/400F/gas 6. To make the pastry, place the flour, butter and salt in a food processor and pulse until the butter is incorporated but leaving some clumps. Turn on the food processor and add the egg, then add a drizzle of cold water or milk if needed until the dough just starts to come together. Take out of the mixer, shape into a ball and wrap in cling film. Place in the fridge to chill for up to 30 minutes (you can skip this step, but for the best pastry, do leave it to rest).

2. Roll out the pastry on a clean floured surface until it's thin and will cover a lightly greased 23cm tart tin with some overhang. Use clean fingers to gently push the pastry into the tin, leaving it hanging a little over the edges. Prick the base lightly all over with a fork. Cover with tin foil and baking beans (or uncooked beans/rice) and blind bake in the oven for 10 minutes. Remove the beans and foil and return to the oven for another 5 minutes, until just cooked and starting to go ever so slightly golden. Trim any overhanging pastry and allow to cool a little.

3. Spread the mustard thinly on the base of the pastry case, then layer slices of tomato and mozzarella, slightly overlapping each other, all over the pastry case. Lightly drizzle with extra virgin olive oil and sprinkle with mixed herbs, if you like, then return to the oven for 30-40 minutes, until the cheese is golden, pastry is browned, and the tomatoes and soft. Sprinkle with fresh basil leaves and serve warm or cold with a green salad and/or freshly made coleslaw. Cooked vegetables, cured meats and olives also go beautifully with this.