Plum Tart with Parmesan and Black Pepper Crust

Parmesan and Black Pepper Tart Dough

• 1 1/4 cup 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.