Tomato Parmesan Tart with Cornmeal crust
Recipe & Food Styling Marisa Curatolo, Photography Jerry Grajewski
Ingredients
3⁄4 cup dry bread crumbs
1⁄2 cup grated Parmesan cheese
1 tablespoon chopped fresh flat leaf parsley
2 tablespoons extra virgin olive oil
4 to 5 ripe Roma tomatoes, cored and sliced 1⁄4 -inch thick
1⁄2 cup shredded white cheddar cheese
1 tablespoon chopped fresh thyme
Coarse salt and freshly ground pepper, to taste
Cornmeal dough
1 1⁄2 cups all-purpose flour
1⁄4 cup fine cornmeal
1⁄2 teaspoon coarse salt
1⁄2 cup unsalted butter, cubed and chilled
2 tablespoons ice water
For dough, place flour, cornmeal and salt in food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal. Add ice water drop by drop with machine running, until dough slightly comes together. Press dough into 8-inch round tart pan. Chill 30 minutes.
To assemble, preheat oven to 350°F. Pierce bottom of crust with fork. Line with foil and fill with pie weights or dried beans; bake for 15 to 20 minutes. Remove weights and foil. In small bowl combine bread crumbs, Parmesan and parsley. Sprinkle filling inside tart shell. Layer with tomato slices. Sprinkle with cheddar cheese and thyme. Season with salt and pepper. Bake until tomatoes are soft, about 25 to 30 minutes. Serves 8.
