Beefsteak Tomato Tart With Asiago Cheese
- Crust:
- 1 1/4 C flour
- 8 T cold butter, cut in small pieces
- 1/2 t salt
- 1 t sugar
- 2-3 T cold milk
- Filling:
- 1 1/2 lb Beefsteak tomatoes, sliced 1/4" thick
- 2 T olive oil
- 1 small onion, thinly sliced
- 1/2 C heavy cream
- 2 t fresh thyme leaves
- 2 cloves garlic, minced
- 1 t kosher salt
- 1/2 t black pepper
- 1 C Asiago cheese
- To make crust, in food processor, blend all crust ingredients except the milk, and pulse 6-8 times, just until mixture resembles coarse meal. Add milk 1T at a time, pulsing as you go, until mixture forms a ball. Press dough into a tart pan with removable bottom, and bake at 350u0b0 until golden.
- In a skillet, heat the oil and then cook the onions and garlic just until the onions wilt. Stir in the cream, herbs, and cheese, stirring until blended. Spoon into the prepared shell and then top with the tomato slices. Sprinkle with some additional cheese and broil until bubbly and golden brown, being careful not to burn.
crust, ubc, butter, salt, sugar, milk, filling, beefsteak tomatoes, olive oil, onion, heavy cream, thyme, garlic, kosher salt, black pepper, cheese
Taken from www.epicurious.com/recipes/member/views/beefsteak-tomato-tart-with-asiago-cheese-1276062 (may not work)