Auntie Em's Delivery - Recipes: "Heirloom Tomato Tart in a Parmesan Crust"
This recipe will make one 9 or 10-inch tart OR five 4 1/2-inch tarts.
2 large heirloom tomatoes - washed and sliced 1/6-inch thick
1 t. fine-grain sea salt
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsalted organic butter, well chilled + cut into 1/4-inch cubes
4-ounce chunk of good fresh Parmesan, microplane-grated (you should end up with about 2 cups loosely packed grated cheese. Save any leftover grated cheese for sprinkling on the crusts when they come out of the oven.
2 T. ice cold water
2 T. best quality extra virgin olive oil
1/4 cup slivered basil
Special equipment: tart pan(s), pie weights, paper towels
Preheat the oven to 350˚F."
Click on the link above for the entire recipe. I'm going to try it tonight and I'll let you know how it goes.
June 1, 2009
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3 comments:
Update- I made this tonight and it was so delicious. I can't wait to make it again. Part of it was the fact that the Brandywine tomato was so flavorful, but also the crust is perfect. And I don't even have a food processor, I did it by hand and it was simple.
If you have greens with your beets, they are delicious also. Basically like chard. They have turned out to be my favorite part of the beet.
Anonymous- Yes, I agree about beet greens- they're one of my favorites! I'll be using them tonight...
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