Heirloom Tomato Tart in a Parmesan Crust
Ingredients
The tart crust
-
½
cup
unbleached all-purpose flour
-
½
cup
whole wheat flour
-
½
cup
unsalted organic butter
-
4
ounces
good fresh Parmesan
-
2
tablespoons
ice cold water
The filling
-
6
medium-sized
heirloom tomatoes
-
1
teaspoon
fine-grain sea salt
-
2
tablespoons
best quality extra virgin olive oil
-
¼
cup
slivered basil
Instructions
- Preheat the oven to 350°F.
- Prepare the tomatoes by laying them on paper towels, sprinkling with salt, and letting them drain.
- In a food processor, combine the flours, butter, and Parmesan, pulsing until sandy.
- Add the ice water and pulse until the dough sticks together.
- Press the dough into a tart pan and chill for 15 minutes.
- Bake the crust covered with foil and pie weights for 15 minutes, then uncovered for another 10 minutes until golden.
- Sprinkle the cooled crust with Parmesan to absorb excess liquid.
- Assemble the tart by layering the tomato slices in the crust, drizzling with olive oil, and sprinkling with basil.
Nutrition Facts (estimated)
Servings
5
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
300mg
Cholesterol
30mg
You might also like