Ingredients: |
Ingredients: PASTRY
1 1/2 c. all-purpose flour
1/2 c. (1 stick) unsalted cold butter, cut in pieces
1/2 tsp. salt
1/2 c. freshly grated Parmesan cheese
Zest from 1/2 lemon
1/4 c. ice water
FILLING
1 1/2 to 2 TB Dijon mustard
2 TB freshly grated Parmesan cheese
2 TB finely chopped fresh basil
1 TB finely chopped fresh thyme
1 TB finely chopped Italian parsley
2 cloves garlic, minced
Salt and freshly ground pepper, to taste
6 to 8 ripe plum tomatoes (about 1/4 lb) cut in 1/4 inch thick slices
1 TB olive oil
1 egg yolk beated with 1 tsp water
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Directions: |
Directions:Pastry: I make it in the food processor, but can be mixed by hand, too. Combine flour, butter, salt, and Parmesan. Pulse until mixture resembles coarse meal, 5 to 10 seconds. With motor running, add lemon zest and water. Process 5 to 10 seconds until dough begins to bind. Remove and shape it into a disk.
The dough can be used immediately or wrapped in plastic and refrigerated and let soften to room temp, about 30 minutes.
Preheat oven 425º
On a lightly floured surface, roll dough into a 12 inch circle. Transfer to a baking sheet. Brush mustard on, leaving a 1 inch border all around. Sprinkle Parmesan over the mustard.
In a small bowl, combine basil, thyme, parsley, garlic, salt, and pepper. Arrange half of the tomato slices over the mustard portion, and sprinkle the herb mixture over the tomatoes. Cover herbs with remaining tomatoes, overlapping if necessary.
Fold the pastry in half over the tomatoes to enclose the sides of the tart, gently draping the pastry over the tomatoes and folding it into soft pleasts ever few inches. Pinch any cracks to seal. Drizzle olive oil over the tomatoes. Brush the dough with egg wash. Place tart in oven and bake for 20 - 25 minutes or until golden.
Remove and let cool slightly. Slice and serve warm. |
This recipe for Rustic Herbed Tomato Tart with Parmesan Crust is from