Fresh Tomato Tart with Basil-Garlic Crust

Prepare Basil-Garlic Tart Dough

Press the dough into a 10-inch tart pan with a removable bottom

Preheat the oven to 375 degrees F

Line the bottom of the tart shell with mozzarella

Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center. Sprinkle with salt and pepper. Drizzle with olive oil

Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 40 minutes. Cool on a rack for at least 5 minutes before slicing

Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped

Add flour and salt; pulse to combine

Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs

Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor

Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour

Roll out the dough on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed