Serves 8 to 10
A freeform tart as an appetizer, lunch or light supper.
If making 2 tarts, each tart will generously serve 3/4 people with a side - highly recommend a "Portobello Mushroom c Pear & Provolone"
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2 cups unbleached all-purpose flour
1/4 cup fresh grated Parmigiano-Reggiano (approx 1/2 oz)
1 Tbsp fresh Thyme, chopped fine
1/4 tsp table salt
1/4 tsp black pepper, fresh ground
1/8 tsp cayenne
5.5 oz. (11 Tbsp) cold unsalted butter, cut into 1/2" cubes
5 to 6 Tbsp ice cold water
1.5 lbs ripe tomatoes, preferably beefsteak
1.5 cups fresh grated Parmigiano-Reggiano (approx 3 oz)
4 Tbsp oil-cured pitted black olives or Kalamata, roughly chopped
12 large basil leaves, thinly sliced
2 tsp capers, drained/dried, rough chopped if large
Fresh ground black pepper
2 Tbsp EVOO to drizzle
1. Prepare Crust:- Combine flour, cheese, thyme, salt, pepper & cayenne in fp and pulse to blend. Add butter and pulse 'til pieces are about the size of rice grains. Add ice water through the feed, 1 Tbsp at a time, while pulsing in short bursts until the dough starts to come together. It will still look crumbly, but press to test for compacting. Don't add more water than is necessary. Turn dough onto floured surface and gather the dough in a rough ball. If making 2 tarts, divide the dough now. Shape into a disc(s), wrap in wax or plastic tightly then refrigerate for at least 45 minutes.
2. Tomatoes:- Core the unpeeled tomatoes and slice them 1/4 " thick. Sprinkle them with 1/2 tsp of the kosher salt, stack them in a colander and let drain for about 45 minutes and up to 1 hour. Approx. every 15 minutes, gently turn the slices to aide in draining.
3. Assembly:- If baking immediately position a rack in the center and preheat to 425 F. Cut piece(s) of parchment to fit rimmed baking sheet(s). Put baking sheet(s) in the freezer to chill. Take the dough out of the fridge and allow to warm (approx. 10min.) Sprinkle the parchment with flour and roll the dough directly on the parchment out to 1/8th inch thickness. If making one large tart, do not worry if the dough extends past the parchment as you will be folding it back in on itself. Transfer the parchment & dough onto the chilled sheet(s) and refrigerate for 15 minutes.
Take the dough from the fridge, allow to warm up for about 5 minutes, this keeps the edges from cracking while folding over. Sprinkle 2/3 rds of the cheese over the center of dough, leave a 2 inch band around the edge clear. Scatter half the olives & half the basil over the chesse. Arrange the tomato slices on top, making a solid layer, so they slightly overlap in either concentric circles or rows, depending on the shape of your dough. Don't forget to keep that 2" edge clear. Sprinkle the balance of the basil and olives, the capers and the rest of the cheese. Season with pepper and drizzle the olive oil over the filling. Now fold-in the edges of the dough over the edge of the filling, pleating as you go.
** If freezing:- do so now. Freeze on the baking sheet. Once frozen, wrap well. Recommend to slide the tart onto a piece of cardboard or Styrofoam tray to prevent breakage. If baking in a day or so, just leave on the baking sheet but wrap well. Best is to defrost before baking (it doesn't take long).
4. Bake:- for 20 minutes and then turn or switch positions of the sheet(s). Continue baking about another 20 minutes, approx. 40 minutes total.
Transfer the tart to a rack and let rest about 15 to 30 min. before serving.
If making 2 tarts, each tart will generously serve 3/4 people with a side -
If making 1 large tart as an appetizer, try making it in a rectangular shape to facilitate cutting into squares for serving.
Leftovers can be kept at room temperature for a day or so. Eat cold or reheat at 350F for 10 or 15 min.
This is adapted from a FineCooking 2006 Magazine.