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Thursday, February 16, 2012

healthy italian tomato tart ♥

here is a healthy version made with wheat flour for a cold winters night!

Ingredients (makes two 8" tarts or one 12" tart)

For the Crust

1 1/4 cup whole wheat flour
1/4 teaspoon salt 
1/4 cup plus 2 Tablespoons olive oil
3-4 Tablespoons ice-cold water

For the Filling
4 Tablespoons low-fat mayonnaise (I used olive oil mayo) 
1 Tablespoon Country Dijon mustard
1/4 teaspoon salt 
1/8 teaspoon pepper
1 clove garlic, minced 
3/4 cup grated Swiss cheese
2 Tablespoons grated Parmesan cheese 
4 medium tomatoes, cored and sliced

For the Crust
  1. Preheat oven to 350
  2. In a bowl, stir flour & salt. Add olive oil - all at once - and stir until it comes together.
  3. Add ice water, one tablespoon at a time, stirring after each addition. It should start to come together after the 3rd tablespoon
  4. Roll into a ball and place on parchment paper, put another sheet of parchment paper on top.
  5. If you are making 2 8" tarts, split dough in two. If you are making on 11-12" tart use whole. Roll out dough and place gently in tart pan. Make sure the corners are set down.
  6. Place rolling pin on top of tart pan and roll to remove excess crust.
  7. Prick with a fork and add foil to the tart - place dried beans inside foil.
  8. Bake at 350 for 8 minutes. Remove beans an foil, bake for 4 more minutes.
  9. Remove from oven and cool.

    For the Filling
    1. Increase oven temperature to 375
    2. In a small bowl, mix together mayo, mustard, garlic & salt. Spoon onto cooled tart shell(s) an "paint" the bottom.
    3. Add Swiss and Parmesan cheeses on top of may mixture.
    4. Arrange tomatoes on top of cheese
    5. Bake at 375 for 45-55 minutes

let cool 5 minutes and enjoy! :)

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