The last time I visited my friends Greg and Jerry in Winnipeg they made this amazing savoury tarte for me. I now have a lot of beautiful heirloom tomatoes and wanted to make it. The parmesan crust makes this dish.
Cheese And Tomato Tart
1-1/2
cups all-purpose flour
1/2 cup (1 stick) chilled
unsalted butter, cut into 1/2-inch cubes.
1/3 cup finely grated
Parmesan cheese
1/2-teaspoon salt
1 large egg
2 teaspoons (or more) ice
water
3-1/2
tablespoons Dijon mustard
1
cup coarsely grated Fontina cheese
1
cup coarsely grated extra-sharp cheddar cheese
1-1/2
pounds tomatoes (about 5 medium) cored, cut crosswise into
1/2-inch thick slices, patted dry
1-1/2
tablespoons extra-virgin olive oil
2 teaspoons minced
fresh thyme
Fine sea salt
Freshly ground black
pepper
Combine
flour, butter, Parmesan cheese and salt in processor. Using on/off turns, blend
until mixture resembles coarse meal.
Beat
egg and 2 teaspoons ice water in small bowl to blend; add to dry ingredients.
Using
on/off turns, blend until dough comes together in moist clumps, adding more ice
water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into
disc. Wrap and chill 1 hour. (Can be made 1 day ahead. Keep chilled)
Preheat
oven to 400°F. Roll out dough on lightly floured surface to
13-inch round.
Transfer
dough to 9-inch tart pan with removable bottom. Trim excess dough to 1/3 inch
above rim (let overhang remain). Spread mustard evenly over bottom of crust.
Toss Fontina cheese
and cheddar cheeses in a medium bowl to blend. Spread cheeses over
mustard.
Arrange
tomatoes, slightly overlapping, in 2 concentric circles atop cheese. Drizzle
tomatoes with oil; sprinkle with thyme and lightly with salt and pepper.
Bake
tart until crust is deep brown, cheeses are melted, and tomatoes are slightly
charred and soft, about 45 minutes. Transfer tart to rack. Let stand until
cheese sets up slightly, about 30 minutes. Push up pan bottom, releasing tart.
Cut into wedges and serve.
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