Tomato-Mozzarella Tart with Basil-Garlic Crust

I sometimes serve just sliced tomatoes for the purest flavor, other times I love the pairing fresh herbs and cheese with farm fresh tomatoes.

For the Basil-Garlic Crust:

1/3 cup fresh basil leaves
1 medium garlic clove
1 1/4 cups all-purpose flour
1/2 tsp. kosher salt
8 Tbsp. unsalted butter, chilled and cut in 8 pieces
4-5 Tbsp. cold water

Place basil and garlic in the bowl of the Cuisinart fitted with the normal blade. Process until finely chopped, occasionally  scraping the sides of the bowl with a spatula. Add flour and salt and pulse to incorporate. Add the butter and pulse a few times until the mixture is the size of peas. Drizzle in the water and pulse until the dough comes together into a ball. Remove and flatten into a disc wrapped in plastic wrap. Chill at least 1 hour.

For the Tart:

8 oz. fresh mozzarella, sliced thin
2 large, ripe tomatoes (about 1 lb), sliced thin
salt and pepper
1 Tbsp. extra-virgin olive oil

Fit the dough into a 10-inch tart pan with a removable bottom. Preheat the oven to 375. Line the bottom of the tart shell with mozzarella slices covering it completely. Arrange tomato slices over the cheese in an overlapping ring starting along the outside edge and another on the inside to cover the entire shell. Sprinkle with salt and pepper and drizzle with the oil. Bake until the crust is golden brown and the cheese has golden blisters, about 35-40 minutes. Cool at least 5 minutes before slicing, or serve

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