Menu Planning Monday Week 3

Each week, I sit down and look through blog posts, cookbooks and magazines to come up with our menu for the week. I actually find this to be therapeutic and I just love it.

I know most of us cook and we love to share recipes. I've seen some of you do Tasty Tuesdays, recipes of the week and others just post recipes randomly.

I don't care what you call your recipe sharing day, but do tell others about this link up so we can all share and enjoy our favorite recipes with each other.

This week, I'm sharing something that I'm actually going to make for dinner tonight.

When I first made this, I made it on a "girl food night" because you know The Hubble would look at me like I had two heads and ask "where's the meat????" if I tried to serve this. 

However, adding some shredded chicken in between the tomato and the cheese step solves that dilemma.

This dish is super easy to make and tastes SOOO good! Try it with or without the chicken and you are sure to have a winner on your hands. 

And I highly suggest you enjoy this with a glass of red wine. It really enhances the flavor of the tart. And...I have to drink vicariously through you for the next couple months. ;-)

Don't forget to link up and join in the recipe sharing. And if you want step by step pictures on how to make this dish, jump over HERE.

Rustic Tomato Tart
Slightly adapted from Baking and Creating with Avril

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Ingredients:

For the crust:

• 1 1/2 cups all purpose flour
• 4 Tablespoons chilled butter, cut into cubes
• 1/2 teaspoon salt
• 1 large egg
• 2-3 Tablespoons cold water

For the Filling:

• 3 Tablespoons stone ground or dijon mustard (use a mix of both if desired)
• 2-3 large fresh tomatoes
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Balsamic Vinegar
• 2 teaspoons dried basil
• 8 ounces good quality mozzarella cheese
• garlic salt and pepper (to taste)

Directions:

1. Preheat oven to 425 degrees F.

For crust:

1. Mix salt and flour in medium bowl. With pastry cutter (or using two knives) cut in chilled butter until mixture has a cornmeal consistency.
2. In separate bowl, lightly beat egg; add 2 Tablespoons water.
3. Make a well in center of flour mixture and pour egg mixture in the well; mix until well incorporated and a non-sticky dough forms. (During this process, if dough is still too dry, add third Tablespoon of water).
4. Knead dough into a ball, transfer to parchment paper; roll out into a 14 inch circle. Transfer parchment paper and dough to a baking sheet.

For Filling:

1. Spread mustard over the unbaked crust until well covered.
2. Slice tomato and arrange in center of crust circle.
3. Drizzle tomatoes with olive oil and balsamic vinegar; sprinkle with garlic salt, pepper and basil.
4. Top with sliced mozzarella; sprinkle with a bit more garlic salt, pepper and basil.
5. Bring edges of crust up over the edges of tomato and cheese.
6. Bake in oven for 30 minutes until crust is golden brown and cheese is brown and bubbly.
7. Allow to cool about 10 minutes, slice with pizza cutter.
8. Serve and enjoy!