Recipe

Heirloom Tomato Tart Recipe

	Ubiquity / All my dishes 2 years, 3 months ago This tart was inspired when looking at the September of Oprah Magazine. I started gardening this year for the first and had lots of tomatoes coming in. Made this tart and thought it was one of the best things that I had ever prepared. Prep:60m Cook:35m Servings:6	Ubiquity
	tart tomato

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kathye

Ingredients

Crust - Pate brisee

2 1/2 cups Akk-purpose flour

1 teaspoon Salt

1 teaspoon Sugar

1 cup Cold unsalted butter, cut into 1/2 inch peices

1/2 cup Ice water

Filling for tart

1 1/2 pounds Heirloom tomatoes (I used green zebra, Paul Robeson, Cherokee Purple, Abe Lincoln, and Yelllow Taxi (sliced 1/4 inch thick)

2 tablespoons Olive Oil

1 onion peeled and sliced into rings

1/2 cup heavy cream

2 teaspoons thyme leaves

2 cloves of garlic, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black peper

1 cup grated fresh Asiago cheese (about 4 ounces)

Directions

To make the crust, place flour, salt sugar in a food processor fitted with the blade. Add the butter pieces and pulse 6 or 8 times about 10 seconds until the mixture resembles coarse meal. With the food processor running, add ice water, drop by drop, through the feed tube. When the dough forms a bll and holds together but is not wet or sticky, stop adding; test the djough by squeezing a small amount together. It is still crumbly, add some more water. Remove dough from food processor and divide in half, turining each out onto plastic wrap. Press into flat circles. Wrap in plastic wrap and chill for about an hour.

Preheat oven to 400 degrees. On a floured board, allow dough to sit, unwrapped, until pliable, about 15 minutes. Roll dough into a large circe with a floured rolling pin to about 1/4 to 1.8 inch thick. Place the djoung into a 9-inch tart pand with a removable bottom. Press into the sides and bottom of tin. Cut off edge with rolling pin, to create a perfect edge. Refrigerate for 30 minutes before cooking.

Press holes in the bottom of pastry with the tines of a fork, cover with foil, fill crust with weights, dried beans, rice and blind bake for 15 to 20 minutes (crust edge will be golden ). Remove crust from oven, remove foil and weights. Return to oven and bake 5 to 10 minutes. Cool on a rack, Leave your oven on 400 degrees.

Slice tomatoes and place slices on paper towels and let sit for 5 minutes, turning once. In a large skillet, heat 1 tablespoonof olive oil over medium heat. Cook the sliced onion rounds until caramelized a golden brown and transfer to a plate. Placing remaing tablespoon of oliver oil in the skillet and in batches saute the tomato slices until they are golden and transfer them to the plate with the onions.

Place the heavy cream, thyme, and garlic in the skillet with the remaining juices, increase heat and reduce by half. Add salt and pepper, and 3/4 cup of the Asiago cheese, stirring to combine.

Pour reduced cream and cheese mixture into the pre cooked pie shell. Top with onions and tomatoes. Top tomatoes with remaining cheese. Cook about 10 to 15 minutes until the cheese is melted.

Enjoy.

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