Plum Tart with Parmesan and Black Pepper Crust

By lastnightsdinner
September 13, 2009
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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

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.

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