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Dairy
Easy
2 Hours, 30 Minutes
Diets 
You can make these tarts as individual servings or in two eight-inch round pans (preferably with removable bottoms). They can be served warm or at room temperature.
1 cup Beleaves Flour
1/2 cup (1 stick) butter
2 egg yolks
1/2 teaspoon kosher salt
3 tablespoons ice water
20 ounces fresh mozzarella
10 to 12 tomatoes in assorted colors
20 basil leaves (approximately)
4 tablespoons Gefen Olive Oil
4 cloves garlic, minced
kosher salt
freshly ground black pepper
Pulse flour, butter, egg yolks, and salt in a food processor fitted with a steel blade. Add ice water and pulse just until dough comes together. Do not overprocess.
Remove dough from machine. Knead a few times between your fingers and form into a disc shape. Cover well with plastic wrap and refrigerate for one hour or overnight.
Preheat the oven to 375 degrees Fahrenheit. Remove pastry dough from the fridge and allow about 10 minutes to get it to room temperature.
Divide dough into two pieces and roll each piece on a lightly floured surface into an eight-inch round. Press each dough circle into the bottom of an ungreased eight-inch pan. Prick all over with a fork and bake in the oven for about 10 minutes.
Allow pastry to cool slightly, and reduce oven temperature to 350 degrees Fahrenheit.
Slice the mozzarella cheese thinly and arrange slices over the pastry base. Top with a single layer of sliced tomatoes, letting them overlap slightly.
Dip basil leaves in olive oil and arrange them on top of the tomatoes. Brush tomatoes and basil with minced garlic and leftover olive oil. Sprinkle with salt and pepper.
Bake for 40 to 45 minutes. Serve warm.
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