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Preparation: |
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Cut butter or margarine into small pieces, set aside and keep chilled. |
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Slice tomatoes in ¼ inch pieces and place in colander to drain excess liquid. |
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Combine Mina's Purely Divine All Purpose Mix, salt and ⅓ cup chopped fresh herbs in food processor bowl |
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Pulse 2 or 3 times to mix. |
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Sprinkle with set aside butter or margarine. Pulse several times to create mixture that resembles small peas. |
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Add water all at once and pulse, do not overwork at this stage. Tart dough will be ready when a handful binds together (see picture below) |
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Preheat oven to 375ºF. |
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Pour out mixture on a large sheet of parchment or wax paper. Gather dough with your hands and form a round flat disc. |
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Wrap paper around dough and chill for 15-30 minutes. |
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Bring tart dough from refrigerator and open paper, cover with another piece of parchment or wax paper. |
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Using a rolling pin, beginning in the center of the dough, roll outward. After each roll, turn the paper and roll again. |
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Once you have a circle large enough to give an inch on each side larger than your tart pan, peel top paper away from dough |
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Holding dough over tart pan, lay crust into the pan. Peel last piece of parchment away. |
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Dough may break, but that is ok. Gently press the dough into the tart pan. |
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Using a fork, prick bottom of tart, trying not to go all the way through |
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*Remember a crust doesn't need to be perfect, you can use extra dough to patch holes by just pressing into the pan* |
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Bake crust for 30 minutes. |
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Remove from oven and let rest for a few minutes. |
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Sprinkle cheese (if using) over the bottom of the tart. |
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Place tomato slices in a spiral design over the cheese. |
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Sprinkle last 1 Tbsp. fresh herbs over the tomatoes. |
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Return to oven and bake another 20 minutes. |
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Serve warm or cold. |
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