Rustic Tomato Tart
Photo: flickr user rusty.grass
Ingredients
1 large egg, cold
cup cornmeal
1/4 cup unsalted butter, cold, cut into chunks
2 tablespoons basil, fresh
1 teaspoon dry white wine, chilled, approximately
1/2 cup pesto sauce
5 mediums tomatoes, sliced ΒΌ" thick
1/4 cup Parmesan cheese, grated
Preparation
1
When making the crust, place the egg, flour, cornmeal, butter, basil and 1/2 teaspoon of the wine in a food processor. Process the ingredients for 20 seconds. If the dough does not form into a ball, keep alternating 1/2 tsp. white and processing until a ball forms.
2
3
Preheat the oven to 375 degrees.
4
Lightly flour a surface, and begin to roll out the dough into a circle that is approximately 11 inches in diameter.
5
6
Line the bottom of the tart with foil, and pour in about 3 cups of dried beans (or pastry weights).
8
Cool on a wire rack.
9
Reduce the oven temperature to 350 degrees, and move the shelf to the middle rack position.
10
11
Sprinkle with grated Parmesan.
Tools
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About
Tomatoes are big in New Jersey. This recipe is an example of the bounty available in this state.
Yield:
1.0 tart, or 8 servings
Added:
Monday, November 30, 2009 - 5:14pm