This fresh tomato tart is flavored with basil, thyme and parmesan.
Tomato Tart
For the pastry:
1 cup flour, plus more for dusting
1 teaspoon sugar
½ teaspoon salt
1/2 cup unsalted butter (cut into 5 chunks)
5 tablespoons ice water
For the filling:
1/4 cup (loosely packed) slivered basil
1/4 cup freshly grated parmesan cheese
1 tablespoon fresh thyme leaves
1 1/4 pounds ripe tomatoes (a mix of colors and sizes is prettiest), sliced into ¼-inch thick rounds
Olive oil
Salt and pepper, to taste
To make the pastry: Combine the flour, sugar and ½ teaspoon salt in a food processor. Pulse once to mix. Drop the butter, and pulse about 5 times, until lumps range in size from crumbs to beans. Dump flour mixture into a large bowl. Drizzle in ice water, 1 tablespoon at a time, folding pastry with a flexible spatula, until pastry clumps. Pat into a disk. Dust with flour. Wrap and chill at least 1 hour.
Heat oven to 425 degrees.
Toss together basil, cheese and thyme.
On a lightly floured surface, roll out pastry to a 13-inch circle. Fold in quarters and unfold onto a parchment-lined baking pan.
Spread herb and cheese mixture over pastry, leaving a 2-inch border bare. Cover with tomatoes, overlapping the slices slightly. Drizzle tomatoes with a little olive oil. Season with salt and pepper.
Fold the pastry border up and over the tomatoes, forming a 9-inch rustic tart.
Bake until pastry is golden brown and crisp, about 30 minutes. Cool 10 minutes. Slice and savor.
Makes 1 tart.
Recipe from Leah Eskin
Food on 06/28/2017