Late Summer Tomato Tart

Crust:

1 1/4 all-purpose flour

1 tablespoon fresh thyme leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

8 tablespoons cold unsalted butter, cut into small pieces

2 teaspoons Dijon mustard

4 tablespoons ice water

For the crust: In the bowl of a food processor combine the flour, thyme, salt, and pepper. Add the butter and pulse until mixture resembles coarse meal. Add the mustard and ice water; pulse to combine. Form the dough into one thin disc. Wrap in plastic wrap and chill in the refrigerator at least one hour.

Filling:

5 tablespoons extra-virgin olive oil

1 medium sweet onion, thinly sliced

2 red bell peppers, seeded and thinly sliced

1 yellow pepper, seeded and thinly sliced

1 tablespoon fresh thyme leaves

1 tablespoon chopped fresh rosemary

Salt and pepper to taste

1/2 cup fresh basil leaves, thinly sliced

1/4 cup chopped Italian parsley

4 garlic cloves, minced

For the filling:

Heat oil in large, heavy saute pan over medium low heat. Add the onions, peppers, thyme, rosemary, and salt and pepper. Cook, stirring frequently until the vegetables are soft and the mixture resembles marmalade, about 45 minutes. Add the basil, parsley, and garlic and cook and additional 5 minutes, stirring frequently. Drain the vegetables on a paper towel lined plate and reserve.

Topping:

1 cup grated mozzarella cheese

5-6 plum tomatoes, cut into 1/4” slices

2 tablespoons fresh thyme leaves

1 tablespoon chopped Italian parsley

Salt and freshly ground pepper

Olive oil for drizzling

Assembly:

Preheat oven to 375 degrees. On a lightly floured surface, roll out the dough to an 11” circle. Place the dough in a 9” tart pan with removable bottom. Fold the overhang under, and press against the sides of the tart pan with your fingers to form the crust. Prick the bottom of the crust with a fork. Bake the tart shell for 10 minutes, then remove for assembly of tart.

Sprinkle the mozzarella over the bottom of the crust. Spoon the cooled pepper mixture over the cheese. Arrange the sliced tomatoes in a concentric circle, overlapping slightly until you finish in the center. Sprinkle the top with herbs, season with salt and pepper, and drizzle with olive oil.

Return tart to oven and bake for one hour. Cool tart for a few minutes before lifting out with removable bottom. Cut into wedges and serve warm , or at room temperature.

Makes 8 appetizer servings