| Prep: 30 mins | Cook: 40 mins – 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 527 | 32g | 17g | 39g |
| sugars | fibre | protein | salt |
| 4g | 3g | 19g | 1.2g |
From the sun-kissed beaches of my Miami home to the cozy family gatherings in Spain, my life has always danced to the rhythm of two distinct cultures. One of the ways I celebrate my diverse background is through mouthwatering, colorful dishes that spark joy and bring people together, just like this delightful Cuban Oregano, Tomato, and Mozzarella Tart.
A Celebration of Flavor
What makes this Cuban Oregano, Tomato, and Mozzarella Tart so special? It’s more than just a vibrant, refreshing dish that looks stunning on any table. It represents the beautiful fusion of my Cuban heritage with my passion for traditional Spanish tapas. The zesty, aromatic Cuban oregano is a common staple in Caribbean cooking, whereas the rich and creamy mozzarella evokes the simplicity and depth of traditional Spanish cuisine. Paired with ripe, juicy tomatoes and a delicate hint of Dijon mustard, this tart creates a symphony of flavors as diverse and vibrant as my own heritage.
Benefits to Boost Your Well-being
Beauty and flavor aside, this tart carries a hefty punch of health benefits that stay true to my dance teacher’s passion for leading a balanced lifestyle. Mozzarella is a great source of calcium and protein, essential for strong bones and muscle building. Tomatoes are packed with lycopene, a powerful antioxidant that can protect against certain types of cancer. And let’s not forget Cuban oregano. This Caribbean gem is not just a flavor enhancer but also boasts anti-inflammatory and antibacterial properties. To round it all up, consuming olive oil regularly has been linked to a lower risk of heart disease and high blood pressure, as mentioned in this Healthline article.
Perfect Parings
And the best part? This tart is incredibly versatile. Served cold, the Cuban Oregano, Tomato, and Mozzarella tart makes a refreshingly light summer appetizer, perhaps alongside a fresh Gazpacho. Or enjoy it warm and pair it with a leafy green salad for a satisfying lunch. If you crave a fuller meal, consider serving it next to a classic Spanish Paella. The combinations are endless, limited only by the culinary creativity you bring to your table. After all, that’s what cooking and sharing food is all about – enhancing the bonds and creating unforgettable moments through the language of flavors.
What You’ll Need
- 1¾ cups of all-purpose flour
- ¾ cup of cold unsalted butter, cut into small cubes
- ½ teaspoon of salt
- 2-3 tablespoons of ice water
- 1 Egg yolk, for brushing the dough
- 2-3 tablespoons of Dijon Mustard
- 5 ripe medium tomatoes, thinly sliced
- 1 pound of fresh Mozzarella, thinly sliced
- 2 tablespoons of olive oil
- ¼ cup of fresh Cuban oregano leaves
- Freshly ground black pepper to taste
- ¼ teaspoon of coarse salt
- 1-2 tablespoons of Balsamic Glaze, for drizzle
Method
Step One
In a food processor, blend together all-purpose flour, cold unsalted butter, and salt. Process until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time. Continue processing until the dough comes together.
Step Two
On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom and press it into the pan. Trim any overhanging dough. Cover with plastic wrap and refrigerate for at least 30 minutes.
Step Three
Preheat the oven to 375 degrees F. Remove the tart shell from the refrigerator, pierce the bottom with a fork several times, and brush with egg yolk. Bake for about 20 minutes, or until golden. Remove from the oven and allow it to cool.
Step Four
Spread Dijon Mustard evenly over the bottom of the cooled tart shell. Arrange the mozzarella and tomato slices alternately in circular patterns. Drizzle with olive oil, and sprinkle with Cuban oregano leaves, freshly ground black pepper, and coarse salt.
Step Five
Bake the tart for 25-30 minutes, or until the crust is golden, and cheese is melted and slightly golden. Let cool on a wire rack for a few minutes before removing the tart ring.
Step Six
Just prior to serving, drizzle the tart with Balsamic Glaze. This Cuban Oregano, Tomato, and Mozzarella Tart can be served warm or at room temperature as a main course or cut into smaller pieces as an appetizer. Enjoy your meal!
