Anyone interested in making a tomato mozzarella tart with me? The dough has 4 ingredients: 1 stick of butter, 1 and 1/4 cup of flour, 1/2 tsp of salt and 4 Tbsp of ice water. /1 
When it’s ready, the dough still looks dry but squeezed it comes together. Then it gets balled up, wrapped in plastic and refrigerated for 30 minutes. /2
Half an hour later and it’s time to roll out the dough (I suck at this part) and make it look pretty-ish in a quiche pan. Then cover with parchment paper or foil and fill it with pie weights. In the oven it goes at 375 for 12 minutes. /3
Meanwhile, cherry tomatoes are sliced, 1/2 cup of heavy cream is whisked with 2 eggs and 1-2 cloves of garlic, plus salt and pepper. I add about a Tbsp each of thinly sliced basil and chives. /4
Tart shell comes out of the oven at just to remove the pie weights and parchment, then goes back in for additional 8 minutes. When it’s done (looks dry and starting to get golden around the edges), spread tomatoes and chopped mozzarella (I buy pearl because I’m lazy). /5
Cream/egg mix goes on top and the tart returns to the oven for 20-25 minutes. This is where I am now, drooling and waiting. #QuarantineFood /6x
Details: cut the butter in 1/2 inch cubes and put it in the freezer for 15 minutes before adding to flour and salt in the food processor.
Pulse a couple of times, add a Tbsp of ice water, pulse again, etc. if you squeeze the dough and it falls apart, add a bit more water.
Pulse a couple of times, add a Tbsp of ice water, pulse again, etc. if you squeeze the dough and it falls apart, add a bit more water.
