Parmesan tart with Caesar salad topping

Directions

1. tart crust and Parmesan custard filling
2. In a small bowl, combine flour and salt. Cut in butter pieces with a pastry cutter, or rub in butter with your fingers until it forms a crumbly mixture (this can also be done in a food processor, if you’re lucky enough to have one!).
3. Add in just enough water so that the mixture comes together and you can form it into a ball. Pat the dough into a disk, cover with plastic wrap, and refrigerate for 20-30 minutes.
4. On a lightly floured surface or between two sheets of wax paper (my preferred method, though it’s a little wasteful), roll out the dough to fit a 9 inch tart pan, or rectangular tart pan (it can also go into a loaf pan, I discovered). Grease your pan and transfer the tart dough into it, trimming the edges.
5. Preheat the oven to 350F. Place the pan on a baking sheet, line the dough with tinfoil/parchment paper and weight it with dried beans. Bake for about 10 minutes. Remove from oven and remove the foil and beans.
6. Whisk together the remaining tart ingredients, except the tomatoes, and pour into the shell. Sprinkle the tomatoes on top. Bake until the filling is set, about 20 minutes. Allow to cool completely, then carefully remove from pan. And top with Caesar salad.

1. Caesar salad topping
2. In a small bowl, mix together the smashed anchovy through the Worcestershire sauce. The pour the olive oil in a stream into the bowl, whisking to incorporate.
3. In a salad bowl, toss as much of the dressing as suites your taste with the chopped romaine. Pile the lettuce onto the Parmesan tart (not all of the greens may fit, you can serve the rest on the side). Carefully slice and serve with a sprinkling of freshly ground pepper.