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Heirloom Tomato Tart in a Parmesan Crust

Heirloom Tomato Tart in a Parmesan Crust Recipe

  • 6 perfect, colorful, medium-sized heirloom tomatoes - washed and sliced 1/6-inch thick
  • 1 t. fine-grain sea salt
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup unsalted organic butter, well chilled + cut into 1/4-inch cubes
  • 4-ounce chunk of good fresh Parmesan, microplane-grated (you should end up with about 2 cups loosely packed grated cheese. Save any leftover grated cheese for sprinkling on the crusts when they come out of the oven.
  • 2 T. ice cold water
  • 2T. best quality extra virgin olive oil
  • 1/4 cup slivered basil
  • Special equipment: tart pan(s), pie weights, paper towels
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