This tomato-and-cheese tart is like a cross between a pizza and an eggless quiche. It’s good hot, warm, or cold, and leftovers—if there are any—are great for packing in your lunchbox. Kids Advisory Board member Clare recommends adding a little more cheese than the recipe calls for—her family loved it that way.
Sharp knife(adult needed)
Box grater(adult needed)
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- To make the dough: Put the all-purpose flour, ½ cup whole-wheat flour, salt, and butter in the bowl and massage them together with your clean fingers until the mixture looks like little round lumps. Be patient and gentle; it will take a little while to get the hang of it.
- Add the water, 1 tablespoon at a time, and massage again after each addition. Once the mixture forms a dough, shape into a ball. Flatten the ball into a large disc, cover with plastic wrap, and refrigerate for at least 1 hour and up to overnight.
- Turn the oven on and set the heat to 400 degrees.
- To assemble the tart: Take the disc out of the refrigerator and put it on a baking sheet. Using the rolling pin, roll the dough into a 15-inch circle (it doesn’t have to be exact). If the dough sticks to the rolling pin, sprinkle both with a little extra flour.
- Sprinkle the remaining 1 1/2 tablespoons flour in the center, leaving a 2-inch border all around (this means: don’t sprinkle the flour on the outermost 2 inches).
- Sprinkle the dough with the cheese, leaving a 2-inch border all around (this means: don’t sprinkle the cheese on the outermost 2 inches).
- Top the cheese with the tomatoes, arranging the slices so they overlap some.
- Fold up the dough border to partially cover the tomatoes and pinch and seal the corners where possible.
- Carefully put the baking sheet in the oven and bake until the crust is lightly browned and the tomatoes look cooked, 35 to 50 minutes. Cool for 10 minutes, then sprinkle with the chopped basil and serve warm or at room temperature.