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Tomato Parmesan Tart

Tomato Parmesan TartThis tomato and Parmesan cheese tart is as delish as it is beautiful. A great dish served as a light entrée or appetizer.

Recipe Ingredients:

Parmesan Crust:
1 cup all-purpose flour
6 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup freshly grated Parmesan cheese
3 to 4 tablespoons ice-cold water

2 large eggs
3/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
4 whole tomatoes
1 teaspoon salt
1/2 cup freshly grated Parmesan cheese

Cooking Directions:

  1. Prepare 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 400°F (205°C). Pre-bake crust for 20 to 25 minutes until pale golden brown.
  2. While crust is baking, prepare custard and tomatoes.
  3. To prepare 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 to15 minutes to drain.
  4. 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.
  5. Bake in a preheated oven at 400°F (205°C) for 20 to 25 minutes until custard is set.
  6. Serve hot, or let cool to room temperature before serving. Refrigerate any remaining tart promptly.

Makes 1 (10-inch) tart.

Recipe and photograph provided courtesy of the California Tomato Commission.