Anononymous 8-08-05

Parmesan Crust:

1 cups all purpose white flour

6 tablespoons butter, salted

1/4 teaspoon salt

1/4 teaspoon black pepper, ground

1/2 cup parmesan cheese, finely grated

3 to 4 tablespoons water, cold

Filling:

2 each eggs

3/4 cup cream

1 teaspoon salt

1/2 teaspoon black pepper, ground

4 each whole tomatoes

1 teaspoon salt

1/2 cup parmesan cheese, finely grated

Crust: In mixer or food processor, combine all crust ingredients

except water. Mix or pulse until well combined, but pea-sized pieces

of butter are still visible. Add 7 tablespoons water and mix or pulse

until just combined. Add more water if necessary to get dough to come

together. Turn dough out and roll 1/8 inch thick and to fit the tart

pan. Prick bottom of tart crust with fork to prevent

bubbles. Place in refrigerator to chill for at least 15

minutes. Pre-heat oven to 400 F. Pre-bake crust for 20 to 25 minutes

until pale golden brown. While crust is baking, prepare custard and

tomatoes. Filling: In small bowl, beat eggs

with cream, salt and pepper. Set aside. Slice tomatoes 1/4 inch

thick, sprinkle with 2 teaspoons salt, and set on layers of paper

towels to absorb excess juices. Let sit on paper towels for about 10

to 15 minutes to drain. When crust is pre-baked, remove from oven and

sprinkle one quarter of the remaining Parmesan cheese on the bottom.

Then layer slices of tomatoes on bottom in single layer, slightly

overlapping. Pour custard over tart, sprinkle with half of remaining

Parmesan cheese. Repeat process for remaining tart. Bake

at 400 F for 20 to 25 minutes until custard is set. Serve hot, or let cool to room temperature before serving.

Refrigerate any remaining tart promptly.