The heirloom tomatoes at Ella Bella farm stand at the farmer's market last Saturday were so unbelievably gorgeous that I decided to make a tomato tart for a picnic last Saturday in Golden Gate Park. The recipe came from 125 recettes de La Régalade by Yves Camdeborde.
I have wanted to make this tart since I got the book. How could you resist a tart dough comprising of equal amount parmigiano cheese, butter, and flour? I mean, that's such an irresistible indulgence.
I made two versions in one day, as I wanted to test this brand new recipe. I used pastry flour for the first version, and pretty much followed the recipe exactly. The resulting product was not ideal. The tart dough was a little loose, probably due to not enough gluten from the pastry flour. It was also ever so slightly soggy, probably because I didn't let the tomato rest long enough.
For the second one, I used regular all purpose flour, blind-baked the tart (about 10 minutes), and roasted the tomato slices for 10 minutes at 300F. Then the tart was reassembled, and in it went to the oven for another 10 minutes. It was a little bit of a challenge getting the soft roasted tomato slices to go neatly on top of the tart, but I managed. The resulting tart was better than the first one, the dough wasn't as loose, and the bottom of the tart was only a teeny bit wet—but that could have largely been due to the change in the type of flour.. I'm not sure if the difference was worth the pain however. So I ended up with a recipe that was pretty much the same as the one I started out with.
Tarte sablée parmesan, tomate confite, huile d'olive
From 125 recettes de La Régalade by Yves Camdeborde