Tomato-Basil Tart

1 cup bread flour

4 tablespoons butter

¼ teaspoon salt

¼ cup ice-cold water

3 medium tomatoes

¼ cup fresh basil leaves

1 ball (8 ounces) fresh mozzarella

½ teaspoon Italian seasoning

½ teaspoon oregano

Salt to taste

Olive oil

Sift the bread flour and salt into a large bowl. Roughly break the butter in small chunks and add to the bowl. With your fingers, rub the butter into the flour. Make a well in the center of the bowl and pour in the water a little at a time, stirring until you have a firm, rough dough. Cover with plastic and leave to rest for 20 minutes in the refrigerator.

Turn the dough out onto a lightly floured board, and form into a rectangle. Roll the dough in one direction only, until it measures 8-by-12 inches. Keep edges straight and even. Don't overwork the butter streaks; you should have a marbled effect. Fold the top third down to the center, then the bottom third up and over that. Give the dough a quarter turn, and roll out again to three times the length. Fold into thirds as before, cover with plastic and chill for at least 20 minutes before using.

Heat oven to 425 degrees.

Thinly slice the tomatoes and cheese.

Roll out dough to a thin layer on the pizza pan leaving 1 inch overhanging the edges. Brush the dough with olive oil. Arrange basil leaves on the dough, then tomatoes and lastly the cheese; sprinkle top with seasonings and salt. Fold crust edges in 1-inch on all sides. Bake 20 minutes or until crust is golden.

Serves eight.