TOMATO TART

TOMATO TART
based on recipes by Linda White & Martha Stewart

CRUST: combine in a food processor -
1 1/4 cups flour
1/2 cup butter, chilled and cut into small pieces
1/2 tsp salt
1/2 tsp ground oregano
1/2 tsp dried basil
1/2 tsp onion powder

Add 1/8 - 1/4 cup ice water and pulse the mixture until a soft dough forms (not dry, not sticky)
Shape into a ball, cover with waxed paper and refridgerate for 4 hours.

Roll out dough to fit pan. You may use either a 9" pie pan, a 10"tart pan with a removable bottom, or a 9x13 rectangle. Form dough into pan, spreading out to all of the edges.

Sprinkle crust with 1/2 cup shredded cheese - I like to use 4 cheese Italian blend with a little sharp cheddar thrown in. Cover the surface in 1/4" tomato slices, over lapping and in a pretty design. Sprinkle with another 1/2 cup shredded cheese. Drizzle with about a TBS of olive oil. Season with salt & pepper.

Bake at 400 degrees for about 40 -45 minutes. Let cool about 15 minutes before serving.

We eat it hot, warm or even cold if there's any leftover. You may want to make two!

Also looks beautiful if you use a variety of tomatoes: red, yellow, orange...