For Parmesan Crust- 1 cup (125g) unbleached all-purpose flour
3/4 cup (75g) finely grated Parmesan
1 teaspoon fine sea salt
1/2 cup (113g) unsalted butter, cold and cut into cubes
4 – 5 tablespoons ice water
2 cups granulated sugar (for blind baking)
For Goat Cheese Filling- 6 oz (170g) mild goat cheese, at room temperature
1/4 cup (50g) heavy cream
1/2 cup fresh basil leaves, finely chopped
pinch sea salt
3 or 4 medium heirloom tomatoes, thinly sliced
1 handful cherry tomatoes, halved or quartered if large
small fresh basil leaves, for garnish
flake sea salt, for finishing
Preheat oven to 400 degrees F. Get out a 9-inch
tart pan with removable bottom.
Combine flour, salt, and grated cheese in the bowl
of a food processor. Pulse a few times to combine.
Sprinkle the cubes of butter over the flour and
pulse a few more times until the mixture is mostly
fine crumbs with scattered pea size pieces of
butter remaining. Drizzle in a few tablespoons of
water then pulse. Continue adding water, 1
tablespoon at a time, until the dough holds
together when you squeeze. Take care here to not
add too much water, it shouldn’t be sticky or form
a ball in the food processor.
Dump the crumbly dough into your tart pan and
press evenly into the bottom and up the sides.
Place in the freezer for 15 minutes until firm.
Crumple up a piece of parchment paper and lay it
inside the crust, then fill with sugar, easing the
parchment and sugar into all the edges.
ake for 10 to 15 minutes or until the edges start
to darken. Carefully lift out the parchment with
the sugar (save the now deliciously toasted sugar
for another purpose!) then return the crust to the
oven for another 10 to 15 minutes or until golden
brown. Remove from oven and let cool completely.
While the tart cools, mix the goat cheese and
heavy cream in a bowl and stir well to combine,
then stir in basil and salt. Spread into cooled
Just before serving, arrange tomato slices on top
of goat cheese. Sprinkle with flake salt and
garnish with basil. Serve immediately at room
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