Tomato Tart

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Tomato Tart

Make the tart shell first:
Combine in a food processor –
1 1/4 cup all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
Pulse until combined then sprinkle the flour mixture with –
6 tablespoons olive oil
Pulse again until it looks like course sand.  Add –
2 tablespoons ice water and pulse until there are no more dry bits.  It will still look like sand, just not powdery.
Turn the mixture out into a tart pan that had been buttered.  Press the dough into the bottom of the pan and up around the edges.  Place the shell in the freezer for 30 minutes.
Preheat the oven to 350.  Remove the tart shell from the freezer and cover the shell with a greased piece of aluminum foil.  Fill the shell with pie weights and bake in the oven for 30 minutes.  Remove from the oven and carefully remove the pie weights and foil.  Sprinkle the shell with –
1/2 cup parmesan cheese
Return to the oven and bake for about 10 more minutes, until the cheese is golden brown.  Remove from the oven and allow to cool on a cooling rack.
Turn the oven up to 425
Slice 4-6 medium tomatoes (any kind will work) and spread on paper towels.  Sprinkle with salt and allow to sit for 10 minutes or so then blot the tops with more paper towels.  Layer the tomatoes on the tart shell, overlapping in circles beginning at the outer edge.  Drizzle with olive oil and bake for about 20 – 25 minutes.  Remove from the oven and allow to cool slightly then sprinkle with –
1/4 cup chopped fresh basil
Drizzle with olive oil.  The tart can be served warm or at room temperature.

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