Pies and Tarts!
(and cakes!)
Who doesn't love a pie? Not I.
All pies and tarts (and cakes) baked and styled by me, debra ginsberg
Please enjoy my pie and tart gallery and check back often for updates.
And stay tuned for my Piemoir, soon to come...
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Heirloom Tomato Tart
(serves one 9-inch tart; for a 13-inch tart, increase ingredients by 1/2)
Ingredients
Crust:
1/2 cup flour
1/2 cup cornmeal
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup cold butter, cut into cubes
2-4 tablespoons ice water
Filling:
1 cup freshly grated Parmesan cheese
1 1/2 - 2 lbs. heirloom tomatoes (sliced 1/4 inch thick)
salt
extra virgin olive oil to drizzle
fresh ground pepper
5-6 fresh basil leaves, julienned
Directions:
1. Combine flour, cornmeal, Parmesan, salt, and pepper in a bowl and whisk to blend
2. Cut in butter, using fork, fingers, or pastry blender until the flour forms small pea-sized pieces
3. Add 2 tablespoons ice water and mix gently. Add more water, 1 tablespoon at a time, until the dough just holds together. Do not overwork the dough.
4. Form the dough into a flat disk, wrap in plastic, and let chill in the fridge for at least 1 hour and up to 24 hours
5. Roll the chilled dough between two sheets of plastic wrap or wax paper to make a 10-11 inch circle. Carefully ease dough into tart pan, pushing up the sides and trimming excess dough from the sides. Chill in the fridge for another 30 minutes
6. Preheat the oven to 350 degrees
7. Blind bake the crust: Line chilled tart with parchment paper (do not use foil) and pie weights or beans and bake for 20 minutes
8. Prepare the filling: Line a baking sheet or other clean surface with paper towels. Place tomatoes on the towels and sprinkle liberally with salt. Turn the tomatoes over and repeat on the other side. Let tomatoes drain for 20 minutes
9. When the crust is finished blind baking, remove parchment paper and weights and sprinkle the warm crust with Parmesan cheese
10. Arrange tomatoes in a pretty pattern over the top
11. Drizzle with olive oil
12. Sprinkle with julienned basil leaves and fresh ground pepper
13. Return to the oven and bake for another 20-25 minutes; until the crust is golden brown and tomatoes are soft
14. Serve warm or at room temperature
15. For an added delight, drizzle warm tart with balsamic reduction!
ENJOY!
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