Heirloom Tomato Parmesan Tart
|Flour||1 & 1/4 Cups|
|Grated Parmesan||1/2 Cup|
|Chilled Butter||1/2 Cup|
|Cold Water||1/3 Cup|
|Black Pepper||1/4 teaspoon|
|Aloutte or Boursin Garlic & Chive Cheese||6.5 oz container|
|Kosher Salt||1 teaspoon|
|Heirloom Cherry Tomatoes||8|
|Brown Sugar||1 Tablespoon|
I love Fresh Tomatoes and Heirloom Tomatoes are even better! This Tart is really easy to put together, I made the pastry the day before and filled it with the whipped Cheese Spread and sliced Tomatoes right before I served it, and to be honest I didn’t cook the Onions I just sliced them really thin on a mandolin and laid them on top of the Cheese, as they were sweet Onions they were so mild but if you don’t like it that way just saute them in Brown Sugar for a bit until softened. I also patted the Large Tomato slices with a paper towel so they don’t get the Tart too soggy.
- Pre-Heat the oven to 400 degrees.
- Make the Pastry by adding the Flour and Parmesan to a food processor then add the chilled Butter a bit at a time (chop it up before hand), mix until just blended, you will still see little chunks of Butter in the Flour, add the Water a bit at a time until it just comes together and forms a ball, don’t over mix it or it will be tough.
- Slice the Onion and add to a pan with the Brown Sugar and a little Olive Oil, saute until just soft, not mushy, strip the Thyme leaves off the stem and add to the pan. (skip this step if you don’t mind raw Onions).
- Set aside to cool while you cook the Tart Shell.
- Roll out the dough on a floured surface an inch at least larger than the pan.
- Press the Tart Dough into the Tart Pan and cover with foil or baking paper and add about a cup of rice to the top to weigh it down so it wont rise when it bakes.
- Bake for about 20 minutes, take the Rice & foil off and set aside to cool.
- Whip the Goats Cheese with a spoon until smooth, then drop spoonfulls of it on to the Tart Shell, spread gently with the back of a spoon.
- Spoon the Onions over the Cheese.
- Slice the Tomatoes and arrange them on top of the Onions, starting with the large slices first.
- Halve the Cherry Tomatoes and place on the top.
- Garnish with Pea shoots or micro herbs if you like.