This recipe has a lot of steps but none of them are difficult and the time is definitely worth it. The tomatoes are sweet, the crust buttery and the cheeses add a saltiness. I've served it as a appetizer for dinner parties and as a side with a salad and chicken for family dinners. —Jennifer Meier Groves
salt and pepper to taste
all purpose flour
cubed, cold, unsalted butter
ice cold water
whole milk or cream
basil or thyme leaves, chopped
In This Recipe
Heat the oven to 425 degrees.
Line a large rimmed sheet pan with parchment paper and brush the pan with a little oil.
Slice the tomatoes in about 1/2 inch slices and place them on the baking sheet.
In a bowl, whisk together the oil, vinegar, and honey and drizzle over the tomatoes.
Sprinkle the tomatoes lightly with salt and pepper.
Roast the tomatoes for 45-50 minutes or until they start to get dark around the edges.
To make the dough: In a food processor, combine the flour, sugar and salt.
Add the butter and pulse until butter is cut into small pieces.
With the processor running, slowly add the water 1 T at a time until a dough forms.
Turn out the dough and knead it briefly on a floured surface to bring it together into a disk. Wrap with plastic wrap and refrigerate for at least 45 minutes.
To make the tart: Let the tart dough sit at room temperature for 30 minutes to make it easier to roll out.
Heat the oven to 400 degrees and line a cookie sheet with parchment paper.
In a small bowl, whisk together the egg and milk.
On a floured surface, roll the dough into a round 11-12 inch circle and transfer to the lined cookie sheet.
Sprinkle half of the Parmesan onto the dough, leaving a 2 inch boarder.
Top with the roasted tomatoes followed by the remaining Parmesan, feta and thyme or basil.
Pleat and fold the edges of the dough around the filling.
Brush with the egg mixture and bake for 40 minutes.
Make ahead note: I have made this tart one day ahead, adding the egg wash right before baking, and it turns out beautifully.