I can’t say enough about these roasted tomatoes – drizzled with balsamic and honey and slow roasted until they reach caramelized perfection.  Their cooking juice alone is worth the price of admission, delicious as a dipping  sauce for a crusty baguette.  But that’s not all!   I layered the lovely roasted tomatoes over a bed of fresh mozzarella and then folded it all in a buttery crust to form a rustic tart. You would never know that the crust is actually good for you because it’s so yummmy, but it’s made with 100% White Whole Wheat Flour.  No that wasn’t a typo.  I used a whole grain flour made from white whole wheat, which is a different kind of wheat whose germ has a lighter color and milder in flavor than the more traditional ‘red’ wheat.  It has the same nutritional value as whole wheat but is not as heavy…