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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
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
- Combine flour, cheese, salt and pepper in a food processor and pulse to combine.
- Add the butter and pulse until the mixture resembles coarse crumbs.
- Add 3 tablespoons of the water slowly through the feed tube while continuing to pulse for another 15-20 seconds.
- 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.
- 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
- Roughly chop the plums, removing the pits.
- Place plums and their juices in a bowl and combine with salt, pepper and honey.
- Preheat oven to 450.
- 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.
- Spread the plum mixture over the crust.
- Place in the oven and bake for 25 minutes.
- Remove the tart and allow it to cool.
- Scatter thyme leaves over the tart and cut into 6 equal pieces to serve.
- This recipe was entered in the contest for Your Best Fruit Tart
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