You MUST try this recipe...
My kids know what to get me for any and all presents... cookbooks! Danny got me a lovely one this past year. A Williams and Sonoma cookbook from their series celebrating the cuisines of the world. In this case: New Orleans. In it is the wonderful tart shown above.
I absolutely love New Orleans. I haven't been there in a number of years, but every time I have gone, I bring home wonderful memories of the cuisine and "Let the good times roll!" mentality. For a while it looked like Danika would go to Tulane University and while I really did want the best for my baby girl, I couldn't help but wish that the best would be New Orleans and Tulane.
The Tomato Tart above was made by Kathy. (I have to give credit where credit is due!) It is phenomenal. You must make it! Seriously!
For the pastry:
1 1/2 cups all purpose flour
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh rosemary leaves
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/2 cup chilled unsalted butter
3 tablespoons ice water
For the filling:
1/4 lb fresh goat cheese
3 tablespoons chopped fresh basil (1 extra sprig for garnish)
Freshly ground pepper
4 ripe tomatoes cut into 1/4 inch slices
Extra virgin olive oil for drizzling
Coarse ground sea salt for sprinkling.
1. In a food processor combine the flour, Parmesan, rosemary, salt and pepper and process for about 30 seconds. Cut the butter into 8 pieces and add to the flour mixture. Pulse about 10 times until the mixture resembles coarse meal. Sprinkle the ice water over the mixture and pulse three more times. The dough will be loose, but you can shape it into a disk 3/4 inch thick. Wrap it in plastic wrap and put in refrigerator for at least 30 minutes, up to overnight.
2. Preheat oven to 425 degrees. Roll out the disk on a lightly floured surface until it is evenly thick and about 12 inches in diameter. Transfer into a 9 or 10 inch tart pan and press gently into the pan, trimming off excess dough. Prick the pastry dough with a fork, line with parchment paper and fill with beans or pie weights. Bake until set, about 8 minutes. Remove pie weights and return to oven and bake until tender and golden, about 8 to 12 more minutes. Transfer to wire rack and let cool completely.
3. In a food processor, combine goat cheese, 2 tablespoons of chopped basil and 1/4 teaspoon pepper. Process until smooth, about 30 seconds.
4. Spread the cheese evenly over the crust. Starting on the outer edge, overlap the tomato slices in slightly overlapping concentric circles. Drizzle lightly with olive oil and sprinkle with the coarse salt, remaining pepper, and 1 tablespoon chopped basil. Garnish with basil sprig and serve immediately.