 | | Directions |
CRUST:
- Combine flour, cheese, thyme, cayenne, salt and pepper in a food processor.
- Pulse to blend.
- Add the butter and pulse until pieces are the size of rice.
- Add cold water 1 tablespoon at a time, pulsing in short bursts, until the dough starts to come together. It may look crumbly but if you press it with your hands it sticks together.
- Turn it out onto a clean surface.
- Using your hands, press it into a ball.
- Shape into a flat disk, wrap in plastic or waxed paper and refrigerate for 45 minutes.
FILLING:
- In a medium skillet, pour in 2 tablespoons of oil.
- Add sliced onion and herb de provence.
- Sauté over medium heat until the onion starts to brown, approximately 30 minutes.
- Remove from heat.
- While onion is cooking, core but don't peel the tomatoes.
- Slice 1/4 inch thick.
- Place slices in a colander and sprinkle with 1 teaspoon of salt.
- Allow to drain for one hour, turning approximately every 15 minutes and tilting the colander to drain the juices.
- Place parchment paper or silpat on a large baking sheet.
- Remove dough from the refrigerator and allow it to warm up at least 10 minutes.
- Roll dough out on silpat or parchment into a 14 inch circle.
- The dough may crack somewhat as it is rolling out. Just smooth it out with your hands.
- Sprinkle with 1/2 cup of parmesan cheese.
- Then layer the onions on leaving a 2 inch wide crust around the edge.
- Scatter half of the basil over the onions.
- Arrange the drained tomato slices over the top, overlapping slightly.
- May not use all of the slices.
- Sprinkle on the remaining basil and capers.
- Season with pepper.
- Sprinkle olive oil over the tomatoes and then another 1/4 cup of parmesan cheese.
- Fold the edges of the pastry over the edge of the filling, pleating as you go.
- Preheat oven to 350° F.
- Bake until the dough is lightly browned, approximately 40 minutes.
- Carefully transfer the parchment or silpat to a rack and allow the tart to rest for 30 minutes before cutting and serving.
- Keep leftovers in the refrigerator.
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Prep Time: 1.5 hours
Cook Time: 40 minutes
Container: baking sheet, parchment or silpat, food processor, medium skillet, colander
Servings: 8
|  | | Ingredients | | | |
| - | | CRUST: |
| - | | 2 cups flour |
| - | | 1/4 cup parmesan cheese shredded |
| - | | 1 tablespoon fresh thyme - chopped |
| - | | 1/2 teaspoon salt |
| - | | 1/2 teaspoon pepper |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 11 tablespoons butter unsalted, cold and cut into pats |
| - | | 6 tablespoons cold water |
| - | | FILLING: |
| - | | 1 onion vidalia - sliced thin |
| - | | 1 teaspoon Herbs de Provence herb de provence |
| - | | 2 tablespoons olive oil |
| - | | 1 1/2 pounds tomatoes (approximately 4 large) |
| - | | 1 teaspoon kosher salt |
| - | | 12 basil chopped |
| - | | 2 teaspoons capers |
| - | | 1/2 teaspoon pepper |
| - | | 2 tablespoons olive oil for sprinkling |
| - | | 3/4 cup parmesan cheese shredded and divided |
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