Herby Tomato Tart

• For the crust and slow-roasted tomatoes
• 4 tablespoons ice water (you might need up to 2 additional teaspoons)
• 3/4 teaspoon apple cider vinegar
• 11/2 cups all-purpose flour
• 3/4 teaspoon sea salt
• 9 tablespoons unsalted butter, chilled but not frozen, cut into chunks
• 2 large, ripe tomatoes, washed and sliced into 1/4" rounds
• salt
• olive oil
• To finish the tart and the tart filling
• 1/3 cup snipped chives
• 1/3 cup chopped parsley
• 1/3 cup chiffonade, or chopped, basil (I used purple but green is great too)
• 2 large eggs
• 1 large egg yolk
• 1/4 cup whipping cream
• 1/4 cup 2 tablespoons milk (I used 2%)
• 1/2 teaspoon sea salt, plus more for sprinkling on top
• 1/3 cup farmers cheese, crumbled (you could also use young chevre, well-drained ricotta, or even feta though the latter will change the taste of this slightly to a tangier one)
• pecorino for grating over the top, at least 2 tablespoons, more is good
• freshly ground pepper

1. In a small bowl, stir together the 4 tablespoons ice water and the vinegar, and set aside. In the bowl of a food processor, pulse together the flour and 3/4 teaspoons of sea salt. Add the butter and pulse until well-incorporated. With the motor running, pour in the water-vinegar mixture and let the dough come together. If it seems dry, add a teaspoon of additional ice water at a time (I usually add 1-2 teaspoons). Turn the dough into a bowl and shape into a ball. Place the ball on a sheet of plastic wrap, press gently into a disk, cover tightly with the wrap and refrigerate for at least two hours. (You can prepare to this point up to three days ahead).
2. While the crust dough is chilling, prepare the tomatoes. Preheat the oven to 250u0b0 F and line a cookie pan with a sheet of foil. Drizzle the foil lightly with olive oil, and place the tomato rounds in a single layer on top. Sprinkle generously with salt. When the oven is at temp, slide in the pan of tomatoes, and cook for 55-60 minutes. When they're done, remove and reserve.
3. Preheat the oven to 375u0b0 F, and on a lightly floured surface, roll out your crust dough to a roughly 1/4" thick circle. Invert it over your tart pan, folding in the overhang but leaving at least 1/4" sticking up over the sides. It will shrink as it cooks, and you want it to still be high enough to accommodate all the filling.
4. Line the inside with foil and place pie weights or dried beans on top. Be sure to dock the sides as best you can so as to avoid collapse of the walls/sides.rnBake the crust for 25 minutes. Remove the weights and foil and bake an additional 5 minutes.
5. Leaving your oven on, remove the tart shell from the oven, place it on a large baking sheet and let cool slightly while you prepare the filling. rnIn a small bowl, toss together the chives, parsley and basil until well-combined. Set aside.rnIn a mixing bowl, whisk together the eggs, whipping cream, milk and salt, and set aside.
6. Line the bottom of your tart shell with the roasted tomato rounds (do this gently because they are fragile). Atop those, add the farmers cheese and herb mixture, trying to make the distribution across the tomatoes as uniform as possible.rnCarefully pour the egg mixture over the top of the tomatoes, herbs and cheese. Grate pecorino generously over the top, and then sprinkle with a bit more salt and some freshly ground pepper.
7. Slide the pan with the tart on it into the oven and bake 25-27 minutes, or until the top is golden and set. rnWhen done, carefully remove the tart pan from the baking sheet and slide onto a wire rack. Cool ten minutes and then carefully remove the tart pan ring from the base and tart. Cut into wedges and serve, cool to room temp and serve, or cool completely and then refrigerate until ready to serve.

crust, water, apple cider vinegar, allpurpose, salt, unsalted butter, tomatoes, salt, olive oil, filling, chives, parsley, chiffonade, eggs, egg yolk, whipping cream, milk, salt, farmers cheese, pecorino for, freshly ground pepper

Taken from food52.com/recipes/22785-herby-tomato-tart (may not work)