(4 persons, 30 minutes) 900 ml water 1 vegetable stock…
IngredientsDough (2 persons, 60 min)
- 125g all-purpose flour
- 125g whole wheat flour
- 1 teaspoon salt
- 60ml olive oil
- 3 tablespoons olive oil
- 25g fresh basil leaves
- 12g fresh rucola
- 3 cloves garlic
- 10g Parmesan
- 250g cherry tomatoes
- 2 tablespoons grated Parmesan
- balsamic vinegar to taste
- feta cheese
- fresh basil
- dried oregano
- extra virgin olive oil to taste
- sea salt and black ground peeper
PreparationMake the dough: In a large bowl, whisk together the flours and salt. Blend in the olive oil, then gradually add water until you can form the dough into a ball.
Loosely wrap the dough in plastic wrap and press it into a disk. Refrigerate for 20 minutes.
Make the pesto: In a food processor, combine all the pesto ingredients and process to a smooth paste.
Assemble the tart: Preheat the oven to 218º.
While still wrapped loosely in plastic wrap, gently roll the dough into an even circle. Brush with some of the pesto. Then, place a layer of the tomato slices on the dough, overlapping them slightly and leaving a ½-inch edge clear for the crust. Make two to three layers of tomato slices, drizzling a little pesto between each layer and saving the most colorful tomatoes for the top layer. Using a spoon, place dollops of pesto across the top of the tart in any spots where the tomatoes have left pockets. Drizzle the pesto oil over the top. Gently fold the edges of the dough over the filling, leaving the center exposed. Then move the tart to the cookie sheet. Sprinkle two pinches of salt and pepper over the top of your tart.
Bake for 20 to 30 minutes or until the crust is a light golden brown.