Tomato Tart with Parmesan Crust
This is a recipe adapted from Canadian Gardening, Summer 2015. It’s a lovely accompaniment to any summer dinner party.
- 1 and 1/4 c. flour
- 1/2 c freshly grated parmesan (or romano)
- 1/4 tsp fresh ground black pepper
- 1/2 c. chilled butter cut into pieces
- 1/3 c. cold water
- 1 Vidalia or sweet onion halved and cut into thin slices (any onion will do really)
- 1/4 c. pesto
- 2 sprigs fresh thyme
- 4 oz goat cheese or Boursin garlic with fine herbs
- 3 to 4 ripe heirloom tomatoes or mix of different kinds of tomatoes slicked 1/4″ thick
- Coarse sea salt
- Pea shoots for garnish
- In a medium bowl (or food processor) combine the flour, Parmesan and pepper.
- Add the butter and blend with a pastry blender or pulse in the processor until the mixture resembles course meal.
- Add the cold water an stir by hand just until the dough comes together.
- Shape the dough into a disk and lest rest on the counter top for 20 minutes.
- On a lightly floured surface roll out crust until just larger than 9″ or 10″ tart tin with a removable bottom. Fit the patery into the tin and trim the edges until flush with the top edge of the tin.
- Chill the crust while you preheat oven to 375 F
- In medium frying pan, sauté the onion with a drizzle of oil over med-high heat for 6-8 minutes until golden. Pull the leaves off spring of thyme and add them at the end.
- Spread pesto over the bottom of the crust, top with caramelized onion, crumble goat cheese over top.
- Layer with the tomatoes, overlapping the slices. Drizzle with olive oil and sprinkle with sea salt.
- Bake 30-40 minutes, until the crust is golden and the tomatoes are tender.
- Cool to room temperature, sprinkle with pea shoots, slice and serve.