Tomato, Cheese and Herb Tart
Tomato, Cheese and Herb Tart
Crust
1 1/4 cups all purpose flour
1/4 tsp. salt
1/2 cup chilled, unsalted butter, cut into pieces
4 Tbsp (about) ice water
Filling
5 medium tomatoes cut into 1/2" thick slices
9 ounces Emmenthal or Gruyere cheese, thinly sliced
1 Tbsp minced, fresh basil or 1 tsp. dried
1 tsp. minced, fresh thyme or 1/4 tsp. dried
1 tsp. minced, fresh oregano or 1/4 dried
3 Tbsp freshly grated Parmesan cheese
For the crust: Combine the flour and salt in the processor. Add butter and cut
in using on/off turns until mixture resembles coarse meal. Add enough water by
TBS. to form moist clumps. Gather dough into a ball; flatten into disk. Wrap in
plastic and refrigerate 30 minutes. Preheat oven to 375:. Roll out dough on
lightly floured surface to 13" round. Transfer to 11" diameter tart pan with
removable bottom. Trim edges. Freeze crust 15 minutes. Line crust with foil.
Fill with dried beans or pie weights. Bake until crust is set, about 15
minutes. Remove foil and beans and bake until pale golden about 15 minutes
more. Cool crust on a rack. (Can be prepared 1 day ahead. Cover and let stand
at room temperature).
For the filling:
Cut each tomato slice in half. Place tomato slices on paper towels and let
drain 45 minutes. Preheat oven to 375:. Top crust with the Emmenthal cheese
slices. Arrange the tomatoes atop the cheese, overlapping slightly. Sprinkle
herbs, then Parmesan cheese over the tomatoes. Season with pepper. Bake until
cheese melts and tomatoes are tender, about 35 minutes. Cool slightly. Remove
the tart pan sides. Cut tart into wedges and serve. Serves 8 Jan
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