Rustic Tomato Tart

Name: Rustic Tomato Tart
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 1/4 cup (60 ml) ice water; 2 tbsp (30 ml) white wine vinegar; 1 1/2 cups (225 g) unbleached all-purpose flour; 1/2 cup (35 g) fresh Parmesan cheese, grated; 1/2 tsp salt; 2/3 cup (150 g) cold unsalted butter, thinly sliced; 6 shallots, thinly sliced; 3 tbsp (45 ml) olive oil; 2 garlic cloves, finely chopped; 1/4 cup (60 ml) tomato paste; 2 tbsp (30 ml) red wine; 1/2 cup (35 g) fresh Parmesan cheese, grated; 1/2 cup (25 g) chives, finely chopped; 2 lb (900 g) tomatoes, cut into slices 1/2 inch (1 cm) thick; 1 tsp salt; Fleur de sel

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Preparation 1 h
Cooking 1 h
Waiting 15 min
Chilling 1 h 30 min
Servings 8
Makes 6 to 8 servings

This tomato pie is inpired by bakery cold pizzas that truly highlight tomatoes. For a strong tomato flavour, cover the crust with a spread made from roasted shallots, tomato paste, red wine and garlic for a true concentration of flavour. For the crust, make a simple shortcrust pastry in the food processor with plenty of Parmesan cheese. For the topping, use heirloom tomatoes (which have less water and are more flavourful), and bake to perfection. Be sure to salt the tomatoes beforehand to keep the water from soaking through the dough.

Featured in RICARDO Magazine Volume 23, Issue 8

Vegetarian
Nut-free
Egg-free

Rustic Tomato Tart

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