From janic412@aol.com Thu Mar 8 16:29:11 2001 Date: 7 Mar 2001 14:49:38 GMT From: JANIC412 Newsgroups: rec.food.recipes Subject: Tomato, Cheese and Herb Tart Followup-To: rec.food.cooking, rec.food.recipes Tomato, Cheese and Herb Tart Crust 1 1/4 cups all purpose flour 1/4 tsp. salt 1/2 cup chilled, unsalted butter, cut into pieces 4 Tbsp (about) ice water Filling 5 medium tomatoes cut into 1/2" thick slices 9 ounces Emmenthal or Gruyere cheese, thinly sliced 1 Tbsp minced, fresh basil or 1 tsp. dried 1 tsp. minced, fresh thyme or 1/4 tsp. dried 1 tsp. minced, fresh oregano or 1/4 dried 3 Tbsp freshly grated Parmesan cheese For the crust: Combine the flour and salt in the processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add enough water by TBS. 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 13" round. Transfer to 11" diameter tart pan with removable bottom. Trim edges. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 15 minutes. Remove foil and beans and bake until pale golden about 15 minutes more. Cool crust on a rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature). For the filling: Cut each tomato slice in half. Place tomato slices on paper towels and let drain 45 minutes. Preheat oven to 375:. Top crust with the Emmenthal cheese slices. Arrange the tomatoes atop the cheese, overlapping slightly. Sprinkle herbs, then Parmesan cheese over the tomatoes. Season with pepper. Bake until cheese melts and tomatoes are tender, about 35 minutes. Cool slightly. Remove the tart pan sides. Cut tart into wedges and serve. Serves 8 Jan -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.