Al Ducci's Fresh Tomato and Mozzarella Tart

November 01, 2012


Prepare pastry by combining flour, salt and sugar in a food processor. Add butter and combine until it has a coarse crumb consistency. With the machine running, add the water. Form into a ball. Roll out into a circle large enough to fit into a 10-inch tart pan, about ? inch thick.

Preheat oven to 400°F.

Brush mustard over the bottom of the pastry shell. Top mustard with mozzarella slices.

Beginning at outer edge of shell, make a layered overlapping row of the tomato slices. Make a second row and then fill the center with a final circle of tomatoes.

Sprinkle top evenly with garlic and oregano. Season to taste with salt and pepper and drizzle the olive oil over all.

Bake for about 40 minutes.


  • 1¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 12 tablespoons cold butter, cut into bits
  • 4 tablespoons ice water
  • ⅓ cup Dijon mustard
  • 1 pound fresh mozzarella, thinly sliced
  • 10 medium-sized, firm, ripe tomatoes, thinly sliced
  • 1 tablespoon chopped garlic
  • 1 teaspoon dried oregano
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
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