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updated: 10/4/2011 1:08 PM

Late Summer Cherry Tomato Parmesan Tart

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Parmesan crust

1 cup all-purpose white flour

6 tablespoons butter, salted

teaspoon salt

teaspoon black pepper, ground

cup finely grated parmesan cheese

3 tablespoons ice water


1-1 cups cherry tomatoes, halved

3 teaspoons kosher salt, divided

2 eggs

cup heavy cream

teaspoon black pepper, ground

1 teaspoon minced fresh thyme

cup parmesan cheese, finely grated

cup manchego or other aged sheep's milk cheese, shredded

Grease a 9-inch tart pan with butter or nonstick spray.

For the crust: In mixer or food processor, combine the butter, flour, salt, pepper and cheese and pulse until well combined, but pea-sized pieces of butter are still visible. Add 3 tablespoons water, and mix or pulse gently until dough starts to form a ball. Add more water if necessary to get dough to come together.

Empty bowl onto table or board and shape into a -inch thick disk. Wrap in plastic and chill in refrigerator for 1 hour.

Heat oven to 400 degrees.

Turn dough out onto cutting board and roll ⅛ inch thick, to fit the bottom and up the sides of the tart pan. Prick bottom of tart crust with fork to prevent bubbles. Refrigerate for at least 15 minutes then bake 20-25 minutes until pale golden brown. While crust bakes, prepare custard and tomatoes.

For the filling: Put tomato halves in a colander and sprinkle with 2 teaspoons salt. Set over another bowl and allow to drain for 15 minutes.

In small bowl, beat eggs with cream, thyme, 1 teaspoon salt and pepper. Set aside.

Remove crust from oven (leave oven on) and sprinkle cup parmesan cheese on the bottom. Then layer tomatoes on bottom in single layer. Pour custard over tart, sprinkle with manchego and the remaining parmesan cheese. Bake 20-25 minutes until custard is set.

Serve hot, or let cool to room temperature before serving. Refrigerate any leftovers promptly.

Serves six to eight.

Chef Thomas Leavitt, White Oak Gourmet