Summer Lovin Tart

~Tomato Parmesan Summer Tart~

~The key ingredients~

Tomatoes from the garden, grated Parmesan cheese, Gruyere cheese, Pancetta bits, cream and butter.

~Recipe~

This recipe calls for 4 large tomatoes. The first step is to salt the tomatoes with aprox. 1 teaspoon of salt. I lay them on paper towels on a cookie sheet. The salt will season the tomatoes and cause the juices to release from the tomato slices so that your tart will not be soggy. Now you can proceed with your recipe.

CRUST INGREDIENTS:

1 cup AP (all purpose) flour

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

6 tablespoons cold butter, cut into small pieces

3-4 tablespoons ice water

1 tart pan

Preheat oven to 400 degrees

I use my Cuisinart to make the dough. I put the flour, Parmesan, salt and pepper in the work bowl. Give it a quick whirl. Add the butter bits, and pulse until the butter is the size of small peas. Add the ice water ( I used all 4 tablespoons). Run the Cuisinart until the dough just comes together. Stop and remove from the work bowl of the processor. Press the dough into the tart pan. Keep your fingers floured as you go. I start with the edges first and work my way in to the center. Prick with a fork. Bake for 20 minutes or until the shell is a light golden color. Remove from the oven and add the filling. Return to the oven and bake for 20 to 25 minutes longer, until the top has a light golden crust. Serve with a green salad.

FILLING INGREDIENTS:

4 tomatoes, that were already salted and drained of their juices.

2 ounces Pancetta bits, sauteed in a dash of olive oil. Remove from heat and drain on paper towels when they are crisp and golden brown.

1 small onion, thinly sliced and sauteed until translucent in the same pan the Pancetta was cooked in.

2 tablespoons fresh basil leaves, roughly minced

1/2 cup Gruyere cheese, shredded.

2 Large eggs

3/4 cup cream

1 teaspoon salt

1/2 teaspoon cracked black pepper

dash cayenne

1/2 cup parmesan cheese

Whisk these ingredients together, eggs, cream, salt, pepper, cayenne, parmesan. Set aside.

To Assemble:

Add Pancetta bits to the precooked crust. Add onions. Add tomatoes spacing to cover the bottom. Add basil. Cover tomatoes with a light layer of Gruyere cheese. Top with the custard filling and bake at 400 degrees for 20 to 25 minutes. Remove from the oven and serve.