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Tomato Tart

*shared by CSA member Allison Fiorini, a summer favorite!

1/4 c. loosely packed slivered basil leaves

1/4 c. freshly grated Parmesan

1 T. fresh thyme leaves

Tart Pastry (recipe follows)

1 1/4 lbs tomatoes, sliced into 1/4 inch thick rounds

olive oil

salt and pepper

1) Mix basil, cheese, and thyme in small bowl.

2)Roll out dough to 13 inch circle. Fold in quarters and unfold onto parchment-lined baking sheet.

3) Spread herb & cheese mixture over pastry, leaving 2-inch border bare. Cover with tomatoes, overlapping slices slightly. Drizzle with a little olive oil. Season with salt and pepper. Fold pastry up and over tomatoes, forming 9-inch rustic tart.

4) Bake in preheated 425 oven, about 30 minutes, until pastry is brown and crisp.  Cool 10 minutes before slicing.

Serve 8

Tart Pastry

Put in food processor: 1 c. flour, 1 tsp. sugar, 1/2 tsp. salt.

Pulse once to mix. Drop in 1 stick butter, cut into 5 chunks.

Pulse 5 times, until mixture resembles coarse crumbs.

Add 4-5 T. ice water, a little at a time, pulsing a few times, just until mixture clumps and forms a dough.

Remove dough, pat into disk, dust with flour, wrap & chill for 1 hour.

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