Plum Tart with Parmesan and Black Pepper Crust

By lastnightsdinner
September 13, 2009
9 Comments


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

Ingredients

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

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

Directions

Parmesan and Black Pepper Tart Dough

  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. 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.

More Great Recipes:
Pie|Fruit|Cheese|Make Ahead|Summer|Dessert|Appetizer

Reviews (9) Questions (0)

9 Comments

romanolikethecheese November 13, 2011
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!!
 
romanolikethecheese November 13, 2011
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!!
 
cucinettaNYC August 2, 2010
Black pepper crust - very NICE!
 
mrslarkin August 2, 2010
Oh, yum. See? Baking's easy peasy.
 
monkeymom March 2, 2010
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.
 
MrsWheelbarrow October 4, 2009
No more plums at the market this week, so I made this with pears. Very delicious.
 
Author Comment
lastnightsdinner October 4, 2009
Thanks!
 
MrsWheelbarrow September 13, 2009
I love the look/sound/thought of this tart. I can't wait to get my hands on some plums this week.
 
Author Comment
lastnightsdinner September 15, 2009
It was a total experiment, and I was happy with how it turned out! The crust alone is a keeper, I think.