Tomato Parmesan Tart
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This tart is as tasty as it is beautiful. Great for a light dinner, or as an appetizer.
INGREDIENTS
PARMESAN CRUST
1 cup all-purpose white flour
6 tablespoons salted butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup finely grated Parmesan cheese
3 to 4 tablespoons cold waterFILLING
2 eggs
3/4 cup cream
1 teaspoon salt
1/2 teaspoon ground black pepper
4 whole tomatoes
1 teaspoon salt
1/2 cup finely grated Parmesan cheeseCRUST - In mixer or food processor, combine all crust ingredients except water. Mix or pulse until well combined, and pea-sized pieces of butter are still visible.
Add 3 to 4 tablespoons water and mix or pulse until just combined. Add more water if necessary to get dough to come together. Turn dough out and roll 1/8-inch thick and fit into the tart pan. Prick bottom of tart crust with fork to prevent bubbles.
Place in refrigerator to chill for at least 15 minutes. Preheat oven to 400 degrees. Pre-bake crust for 20 to 25 minutes until pale golden brown. While crust is baking, prepare custard and tomatoes.
FILLING - In small bowl, beat eggs with cream, salt and pepper. Set aside.
Slice tomatoes 1/4-inch thick, sprinkle with salt, and set on layers of paper towels to absorb excess juices. Let sit on paper towels for about 10 to 15 minutes to drain.
When crust is pre-baked, remove from oven and sprinkle 1/4 of the remaining Parmesan cheese on the bottom. Then layer slices of tomatoes on bottom in single layer, slightly overlapping. Pour custard over tart, sprinkle with remaining Parmesan cheese.
Bake at 400 degrees for 20 to 25 minutes, or until custard is set. Serve hot, or let cool to room temperature before serving. Refrigerate any remaining tart promptly.