Heirloom Tomato and Mozzarella Tart
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups freshly ground Parmesan chese
- 1/2 cup unsalted butter, chilled and diced
- 2 to 3 tablespoons ice cold water
- 1 1/2 cups mozzarella cheese, grated
- 1/4 cup fresh basil, roughly chopped
- 1 tablespoon fresh oregano, chopped
- 3 tablespoons scallion greens, chopped
- 2 tablespoons olive oil
- This recipe is vegetarian
- Produce
- Basil, fresh (1/4 cup)
- Oregano, fresh (1 tablespoon)
- Scallion greens (3 tablespoons)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Black pepper, freshly ground (1/2 teaspoon)
- Olive oil (2 tablespoons)
- Salt (1/4 teaspoon)
- Whole wheat flour (1/2 cup)
- Drinks
- Water (2 tablespoons)
- Dairy
- Butter, unsalted (1/2 cup)
- Mozzarella cheese, grated (1 1/2 cups)
- Parmesan chese, freshly ground (2 cups)
Preparation
Read recipe preparation on foodrepublic.com
Social Stats
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Recipe Stats
Published June 25, 2012 (7 months ago).
89 people saved this recipe.
