Heirloom Tomato Tart

  • 6 medium-sized heirloom tomatoes - washed and sliced 1/6-inch thick
  • 1 tsp. fine-grain sea salt
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup unsalted butter - well chilled + cut into 1/4-inch cubes
  • 2 c. grated Parmesan
  • 2 T. ice cold water
  • 2 T. extra virgin olive oil
  • 1/4 cup slivered basil

Preheat the oven to 350°F.

Place the tomatoes in a single layer on a double-layer of paper towels and sprinkle them with about 1 teaspoon of salt. Top the tomatoes with another layer of paper towels and press gently. Let the tomatoes sit there until you are ready to use them.

Place both the flours, butter, and Parmesan in a food processor and pulse quickly about 25 times. With a few more pulses, blend in the two tablespoons of ice water. The dough should stick together when you pinch it between two fingers. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the refrigerator and chill for 15 minutes.

Pull the tarts out of the refrigerator and poke each a few times with the tongs of a fork. Cover each tart with a square of aluminum foil and fill generously with pie weights. Place them on a baking sheet and slide them onto the middle rack in the oven. Bake for 15 minutes, pull the shells out of the oven and very gently peel back and remove the tinfoil containing the pie weights. Place the uncovered tarts back in the oven, weight free, and allow to bake for another 10 minutes, or until they are a deep golden brown in color. Remove them from the oven and sprinkle with a little shredded Parmesan (this will act as another barrier to the tomato liquid). Let them cool to room temperature before filling.

Just before serving, arrange the tomato slices in a concentric pattern inside the tart shell. Drizzle with your best quality extra-virgin olive oil, and sprinkle with the slivered basil. Serve at room temperature.

  • Yields: This recipe will make one 9 or 10-inch tart OR five 4 1/2-inch tarts.
  • Preparation Time: 1 hour
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