Tomato Cheese Herb Tart
Bon Appetit September 1993
1 1/4 cups all purpose flour
1/4 teaspoon salt
1/2 cup ( 1 stick) chilled unsalted butter, cut into small pieces
3 to 4 tablespoons (about) ICE water
5 medium tomatoes, cut into 1/2 inch thick slices ( for 9 inch tart about 4 tomatoes)
9 ounces Gruyere cheese, thinly sliced ( about 6 ounces for 9 inch tart)
1 tablespoon minced fresh basil
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
3 tablespoons freshly grated Parmesan cheese
Combine flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add enough water by tablespoons 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 11 inch round for 9 inch tart pan. Transfer to tart pan with removable bottom. Trim edges. Lightly prick bottom of shell. Freeze crust 15 minutes.
Line crust with parchment. Fill with dried beans or pie weights. Bake until crust is set, about 15 minutes. Remove parchment and beans and bake until pale golden, about 15 minutes more. Cool crust on rack. (Can be prepared one day ahead. Cover and let stand at room temperature)
Cut each tomato slice in half. Place tomato slices on paper towels and let drain 45 minutes.
Preheat oven to 375. Top crust with cheese slices. Arrange tomatoes atop cheese, overlapping slightly. Sprinkle on herbs, then parmesan over tomatoes. Season with pepper. Bake until cheese melts and tomatoes are tender, about 35 minutes. Cool slightly. remove tart pan sides. Cut tart into wedges and serve.