Recipe: Heirloom tomato tart with parmesan crust

Ingredients

Crust



1 1/4 cups all-purpose flour1/2 cup freshly grated Parmesan1/4 tsp freshly ground black pepper1/2 cup chilled unsalted butter, cut in pieces1/3 cup cold water

Filling

1 sweet onion, halved and thinly slicedExtra-virgin olive oil, for cooking and servingA few sprigs fresh thyme1/4 cup basil pesto (optional)4 oz soft goat cheese or Boursin garlic and fine herbs cheese3 or 4 ripe heirloom tomatoes, sliced 1/4" thickCoarse sea saltA few pea shoots, for garnish

Directions

1 In a medium bowl (or the bowl of a food processor), combine the flour, Parmesan and pepper.

2 Add the butter and blend with a pastry blender or pulse in the food processor until the mixture resembles coarse meal. Add the cold water and stir by hand just until the dough comes together.

3 Shape the dough into a disc and let rest on the countertop for 20 minutes.

4 On a lightly floured surface, roll out the dough until its just larger than a 9" or 10" tart tin with a removable bottom. Fit the pastry into the tin and trim the edges until theyre flush with the edge of the tin. Refrigerate until chilled.

5 Preheat the oven to 375F.



6 In a medium skillet, saut the onion in a drizzle of oil over medium-high heat until golden, about 6 to 8 minutes. Pull the leaves off a sprig of thyme and add them during the last minute of cooking.

7 Spread the pesto over the bottom of the pastry crust, top with the caramelized onions, then crumble the goat cheese overtop.

8 Layer with the tomatoes, overlapping the slices. Drizzle with a bit more oil and sprinkle with salt.

9 Bake until the crust is golden and the tomatoes are tender, 35 to 40 minutes.

10 Cool to room temperature before garnishing with the pea shoots, slicing and serving.

Read more in Food & Entertaining and Recipes



http://www.styleathome.com/food-and-entertaining/recipes/recipe-heirloom-tomato-tart-with-parmesan-crust/a/60871