Rosemary Chiariello: As an innkeeper, I like to make pies and tarts. So, savory ones are always good breakfast ideas. people get tired of quiche all the time.
I've had this savory tart recipe for a number of years....can't remember where I first got it. But it's a versatile one as well. I use it for eggplant and zucchini as well. Leftovers can be refrigerated and they reheat beautifully (or can be eaten directly out of the fridge).
Put dry ingredients into food processor & mix. Add butter and mix until like pebbles. Add water, slowly until dough ball forms. Turn out onto board, and knead a few times. Pat into disk and refrigerate for one hour.
Roll out 1/8-inch thick into an 11- or 12-inch circle, and press into 9-10 inch tart pan. Pierce bottom with fork tines, to prevent puffing while baking.
Whisk together Balsamic and mustard. Brush onto the bottom of tart. Place the mozzarella, spreading evenly all around bottom. Lay the Tomatoes down, overlapping, in a circular pattern, starting from the outer edge, and ending in the center. You should have 2-3 rows when finished. Sprinkle herbs and garlic all over, drizzle with olive oil.
Bake in preheated 400 degree oven for 35-40 minutes.
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 342 (58%)|
|Amt Per Serving||% DV|
|Total Fat 38g||51 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 109.1mg||34 %|
|Sodium 1188.4mg||41 %|
|Potassium 280.1mg||7 %|
|Total Carbohydrate 36.9g||11 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 34.4g|
|Protein 24.4g||35 %|
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Calories per serving: 585
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