FRANK’S TOMATO TART | |
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TOPPING CRUNCHY SAVORY TART CRUST
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Position oven racks so that one is in center of oven. Combine flours and salt in bowl of a food processor fitted with a metal blade; pulse a couple of times just to mix. Add butter and shortening all at once and pulse, don't run processor, several times, until mixture forms little balls, like moist crumbs, and no chunks of butter or shortening remain. Remove blade from food processor and dump dough crumbs into a big bowl. Fill a tablespoon with ice water and sprinkle over surface of dough. Repeat with 3 more tablespoonfuls. Use your hands or a wooden spoon to bring dough together into a ball, adding more water if needed, 1 tablespoon at a time. The dough should be just past crumbly, but holding together. You don't want it to be so wet that it sticks together or turns white in color. Roll out 1/2 recipe of Crunchy Savory Tart Crust (enough for one 9-inch tart crust) into a rectangular shape and fit into an 8x11-inch rectangular tart pan with removable bottom. Prick bottom of dough with tines of a fork. Bake crust in a preheated 400-degree oven with weights in it 10 to 15 minutes. Remove weights and bake 5 to 7 minutes more. Spread bottom of crust with a thin layer of Dijon mustard. Add a thin layer of grated Gruyere cheese over mustard. Slice about 3 to 4 pounds plum tomatoes, place in a colander set in the sink to drain off any excess liquid. Arrange tomatoes in one layer like rows of fallen dominoes (overlapping partially), down the length of the crust. Bake tart in a preheated 400-degree oven about 10 minutes (or longer), until tomatoes begin to shrivel and cheese melts. Makes 1 tart, about 4 to 6 servings. Cut dough in half, and wrap each half in plastic wrap. Press each with palm of hand to form a disk. Refrigerate at least 30 minutes before rolling out. Roll out 1 disk of dough to 1/4-inch thick. Fit into a 9-inch tart pan (or other size as desired) and chill 30 minutes. Using tines of fork, prick holes over bottom of crust. Line dough with parchment paper or foil, and weigh down with pie weights or dried beans. Bake tart shell on center rack in preheated 400-degree oven 10 minutes. Remove paper and weights from pan. Return to oven, and bake until the crust is golden brown and toasted all over, 5 more minutes for a par-baked tart shell. For a fully baked tart shelf, bake another 5 to 10 minutes at 400 degrees or until golden brown all over. Remove tart shell from oven and cool on a wire rack. Makes enough for 2 (9-inch) tart crusts. | Cut into squares with pizza cutter. Shredded smoked mozzarella suggested substitution. From Daily News. |