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
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Ingredients
- Parmesan and Black Pepper Tart Dough
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1 1/4 cups
unbleached all-purpose flour
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1/2 cup
freshly grated Parmagiano Reggiano
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1/4 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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1/2 cup
(1 stick) chilled unsalted butter, cut into small pieces
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3-4 tablespoons
ice water
- Plum Tart with Parmesan and Black Pepper Crust
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1/2 pound
red plums, a mixture of super-soft and firm ones
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1/2 teaspoon
kosher salt
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1/2 teaspoon
freshly ground black pepper
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1 tablespoon
honey
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1 tablespoon
fresh thyme leaves
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1 recipe tart dough
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extra flour for the board
Directions
- Parmesan and Black Pepper Tart Dough
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Combine flour, cheese, salt and pepper in a food processor and pulse to combine.
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Add the butter and pulse until the mixture resembles coarse crumbs.
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Add 3 tablespoons of the water slowly through the feed tube while continuing to pulse for another 15-20 seconds.
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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.
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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
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Roughly chop the plums, removing the pits.
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Place plums and their juices in a bowl and combine with salt, pepper and honey.
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Preheat oven to 450.
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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.
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Spread the plum mixture over the crust.
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Place in the oven and bake for 25 minutes.
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Remove the tart and allow it to cool.
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Scatter thyme leaves over the tart and cut into 6 equal pieces to serve.
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