Plum Tart with Parmesan and Black Pepper Crust

By • September 13, 2009 • 9 Comments

13 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: One reason I’m not much of a baker is that I don’t really like sweets. If my husband and I are dining out in a restaurant, I’m more likely to order a cheese plate than a dessert to end my meal. One of the things I’m most enjoying about food52 is that it has inspired me to get out of my comfort zone a little, and push myself to try things I may not normally do, and so it was that I found myself on a rainy Saturday afternoon putting together my first pastry dough. Most good cheese plates will balance savory cheeses with a little something sweet, and that was my inspiration for this rustic tart. lastnightsdinner

Serves 6

Parmesan and Black Pepper Tart Dough

  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 cup freshly grated Parmagiano Reggiano
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
  • 3-4 tablespoons ice water
  1. Combine flour, cheese, salt and pepper in a food processor and pulse to combine.
  2. Add the butter and pulse until the mixture resembles coarse crumbs.
  3. Add 3 tablespoons of the water slowly through the feed tube while continuing to pulse for another 15-20 seconds.
  4. Pinch a small amount of the dough to see if it holds together; if not, add the remaining water a little at a time until it does.
  5. Shape the dough into a disk, wrap in plastic and chill for at least one hour in the refrigerator.

Plum Tart with Parmesan and Black Pepper Crust

  • 1/2 pound red plums, a mixture of super-soft and firm ones
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon honey
  • 1 tablespoon fresh thyme leaves
  • 1 recipe tart dough
  • extra flour for the board
  1. Roughly chop the plums, removing the pits.
  2. Place plums and their juices in a bowl and combine with salt, pepper and honey.
  3. Preheat oven to 450.
  4. Roll out crust on a floured board into a rustic rectangular shape and place on a Silpat or foil-lined baking sheet, folding over the edges of the crust.
  5. Spread the plum mixture over the crust.
  6. Place in the oven and bake for 25 minutes.
  7. Remove the tart and allow it to cool.
  8. Scatter thyme leaves over the tart and cut into 6 equal pieces to serve.
Jump to Comments (9)

Tags: Desserts, savory

Comments (9) Questions (0)

Default-small
Default-small
Img_2895

almost 3 years ago romanolikethecheese

I made this for Amanda and Merriill's book potluck party at Kurtwood Farms, in WA State. No plums available in November (not local anyway), but plenty of local pears. I used both bosc and comice in place of plums. A sprig of fresh oregano as garnish, a quick warming in the oven, then Voila!! Wine and nibbles of this lovely appetizer. The peppercorn crust was delicious with those pears! Thank you for this recipe!!

Img_2895

almost 3 years ago romanolikethecheese

I made this for Amanda and Merriill's book potluck party at Kurtwood Farms, in WA State. No plums available in November (not local anyway), but plenty of local pears. I used both bosc and comice in place of plums. A sprig of fresh oregano as garnish, a quick warming in the oven, then Voila!! Wine and nibbles of this lovely appetizer. The peppercorn crust was delicious with those pears! Thank you for this recipe!!

Cucinetta_twitter_pic

about 4 years ago cucinettaNYC

Black pepper crust - very NICE!

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Oh, yum. See? Baking's easy peasy.

Monkeys

over 4 years ago monkeymom

Hey I just saw this come up and see the parmesan and pepper dough! I really like the pairing with the plums and will use the combo come the springtime.

Cathybarrow_allrecipes_%c2%a9_2014

about 5 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

No more plums at the market this week, so I made this with pears. Very delicious.

Profile

about 5 years ago lastnightsdinner

Thanks!

Cathybarrow_allrecipes_%c2%a9_2014

about 5 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I love the look/sound/thought of this tart. I can't wait to get my hands on some plums this week.

Profile

about 5 years ago lastnightsdinner

It was a total experiment, and I was happy with how it turned out! The crust alone is a keeper, I think.