This recipe was shared recently by Dawn at Renaissance Mama. She says, "I have been anxiously awaiting the day when I would have enough fresh tomatoes in my backyard to make this favorite tomato tart and today's the day! This is a recipe from one of my favorite cookbooks called Intimate Gatherings, Great Food for Good Friends This is the food that says "summer" to me- and it's very easy."
I can't wait to try this out with tomatoes fresh from my own garden.
Rustic Herbed Tomato Tart with a Parmesan Crust
1 1/2 cups all-purpose flour
1/2 cup cold butter, cut into 5 pieces
1/2 teaspoon salt
1/2 cup freshly grated Parmesan cheese
zest from 1/2 lemon
1/4 cup ice water
1 1/2 TBS. Dijon mustard
2 TBS freshly grated Parmesan cheese
2 TBS finely chopped fresh basil
1 TBS finely chopped frsh thyme
1 TBS finely chopped Italian parsley
2 cloves garlic, minced
salt and pepper to taste
6-8 ripe plum tomatoes (about 1 1/4 lbs.), cut into 1/4 inch thick slices
1 TBS olive oil
1 egg yolk beaten with 1 tsp. water
1. To prepare the pastry: In a food processor fitted with the metal blade, combine the flour, butter, salt, and Parmesan cheese. Pulse until mixture resembles coarse meal, with the motor running, add the lemon zest and pour the water through the feeder tube in a steady stream. Process 5-10 seconds, until the dough begins to bind. Remove dough and shape it into a 12-inch disk.
2. The dough can be used immediately or wrapped in plastic and refrigerated. When ready to use, remove dough from refrigerator and let soften at room temperature, about 30 minutes.
3. Preheat oven to 425
4. Place pastry on a baking sheet, using a pastry brush, paint the pastry with the mustard, leaving a 1 1 1/2 inch border all around. Sprinkle the Parmesan cheese evenly over the mustard.
5. In a small bowl, combine the basil, thyme, parsley, garlic, salt and pepper. Arrange half the tomato slices over the mustard coated portion of the pastry, and sprinkle the herb mixture over the tomatoes. Cover the herbs with the remaining tomatoes, overlapping the slices if necessary.
6. Fold the pastry in half over the tomatoes to enclose the sides of the tart, gently draping the pastry over the tomatoes and folding soft pleats every few inches. Pinch any cracks to seal the pastry and prevent tomato juices from running out during baking. Drizzle the olive oil over the tomatoes. Using a pastry brush, paint the dough with the egg wash. Place the tart in the oven and bake 20-25 minutes, or until the dough is golden. Cool slightly, slice and serve warm.