Spicy Chimichurri Tomato Parmesan Tart

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I started practicing my pie dough and made a tart this weekend, which I sort of invented, based on a combination of other recipes. 

I was inspired by Half Baked Harvest's Heirloom Tomato Cheddar Tart with Everything Spice. But, instead of puff pastry I used pie dough; instead of pesto I used chimichurri (because it's so good on ev-er-y-thang) and instead of cheddar I used shaved parmesan. 

The pie crust recipe is literally this All Buttah Pie Dough, but I'm reprinting it below for convenience. It was easy to make (I used a food processor), worked like a charm, tasted great, flaky as fuck. I can't find the exact chimichurri recipe I used, but I remember it, so see below. I've used it before and leftovers make an amazing pasta salad (just cook any pasta and coat it with chimi).

Ingredients

  • 1 1/4 cups all-purpose flour, sifted
  • Pinch salt
  • 8 tbsp cold butter, cut into 1/2-inch cubes
  • 3-4 tbsp ice water, or more as needed
  • 1/3 cup red wine vinegar
  • 3-4 garlic cloves
  • 1 small jalapeño
  • 1/2 cup fresh cilantro
  • 1 1/2 cups Italian parsley
  • 3/4 cup extra-virgin olive oil
  • salt and pepper to taste
  • 1-2 cups shaved parmesan
  • heirloom tomatoes, sliced (I used one container of NatureSweet Constellation)

Pie Dough:
In a food processor, whisk together the flour and salt to combine. Add the butter, pulsing until it is the size of walnut halves (for a flaky crust) or peas (for a mealy crust). Add the water a few tablespoons at a time and mix just until the dough comes together. Wrap the dough in plastic and chill well (30-45 minutes).

Blind bake:
Preheat oven to 475. Roll the dough and place in a greased tart pan or pie dish.  Bake (with pie weights) 8 minutes, then let cool. Turn the oven down to 350.

Chimichurri:
Place the parsley, cilantro, garlic, red pepper, jalapeno, red wine vinegar and olive oil in a blender and pulse until smooth.  

Assemble the tart:
Spread a generous amount of chimichurri sauce on the crust (approx 3/4 cup or more). Cover with shaved parmesan. Place tomatoes on top. Add (kosher) salt and (ground) pepper. Bake 10 minutes or so until bubbly and tomatoes have cooked. Allow to cool before serving. 

UPDATE!

Made a new version of this tart - same crust, different toppings. The Smoky Tomato Olive Tart is assembled with a spread of minced kalamata olives, topped with smoked mozzarella and tomatoes tossed in olive oil, oregano and salt and pepper. See below!

SmokyTomatoOliveTart.jpg
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