My Trip to The Farmers Market

If there's anything I love about summer time, it's the farmer's market. To be a bit more specific, it would have to be the Union Square Farmer's Market right in the heart of Manhattan. On a gorgeous Saturday, you'd be surprised and in awe of all the gorgeous items you can find to eat!
There are Peaches and Nectarines that make you want to drool.

Look at those apricots!

Of course an erray of peppers.


But perhaps the most beautiful thing available at the farmer's market are the gorgeous array of tomatoes.




So, of course I had to bring some of these bad boys home and make something delicious. What to make? What to make? And then it hit me, Tomato and Mozarella Tart. If you've never tried this, I guarantee you'll fall in love at first bite.


This recipe is super simple and super delicious. It starts with a savory version of your basic pie dough and then a simple layering of really fresh and savory ingredients. I hope you give it a try and let me know what you think.

Ingredients For Tart Dough:

• 1 and 1/2 cups of All Purpose Flour
  
• 1 stick (8TBS) cold butter
  
• 1/4 cup Grated Parmigiano Reggiano Cheese
  
• 1/4 tsp. Salt
  
• 1/4 cup to 1/2 cup ice water
  

Recipe for Tart Dough:

1. Using a food processor, add the flour, cheese, salt, and butter and pulse until the butter and flour resemble course sand.
   
   
2. Slowly add the ice water until the dough comes together.
   
   
3. Form the dough into a disk and wrap in plastic wrap and refridgerate for at least 1 hour.
   

Ingredients for Tomato Tart:

• Tart Dough (Recipe Above)
  
• 2-3 Heirloom Tomatoes sliced 1/4 inch thick
  
• Fresh Mozarella sliced 1/4 inch thick
  
• Fresh Basil Leaves
  
• 2 TBS Parmigianno Reggiano
  
• Salt and Pepper to Taste
  
• Drizzle of Extra Virgin Olive Oil
  

Recipe for Tomato Tart:

1. Preheat your oven to 375º Farenheit
   
   
2. Slice your tomatoes approximately 1/4 of an inch thick. Lay out on paper towels and lightly salt both sides of the tomatoes. Cover with more paper towels and lightly press to draw out the moisture in the tomatoes. Keep them covered until ready to use.
   
   
3. Roll out the pie dough to approximately 9" and gently lay it in your tart or pie pan. Place a piece of aluminum foil and pie weights or dried beans on the foil and blind bake the dough for 15-20 minutes or until golden brown.
   
   
4. Arrange your tomatoes, mozarella, and basil into your pie crust. Salt and pepper to taste, drizzle with olive oil, sprinkle with parmigianno reggiano and place back in the oven until the tomatoes are warmed through and mozzarella is melted.
   
   
5. Enjoy!