tomato parmesan tart
 
this tart is as tasty as it is beautiful. great for a light dinner, or 
as an appetizer. 
 
makes 1 each 10 inch tart 
parmesan crust: 
 
1 cup  all-purpose white flour
6 Tbsp  butter, salted
1/4 tsp  salt
1/4 tsp  black pepper, ground
1/2 cup  parmesan cheese, finely grated
3 to 4 Tbsp  water, cold
 
filling: 
 
2   each eggs
3/4 cup  cream
1 tsp  salt
1/2 tsp  black pepper, ground
4   each whole tomatoes
1 tsp  salt
1/2 cup  parmesan cheese, finely grated
  preparation
 
crust: 
in mixer or food processor, combine all crust ingredients except water. 
mix or pulse until well combined, but pea-sized pieces of butter are 
still visible. 
add 7 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 to fit the tart pan. prick bottom of tart crust 
with fork to prevent bubbles. 
place in refrigerator to chill for at least 15 minutes. pre-heat oven to 
400f. 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 2 teaspoons 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 one quarter 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 half of remaining parmesan cheese. 
repeat process for remaining tart. bake at 400f for 20 to 25 minutes 
until custard is set. 
serve hot, or let cool to room temperature before serving. refrigerate 
any remaining tart promptly. 
 
 
 
 
(ID: 76145) Mirror: rec.food.recipes: Thu, Aug 26, 2004


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