TOMATO PARMESAN TART

1 cups A/P white flour
6 Tbsp. Butter, salted
1/4 tsp. Salt
1/4 tsp. Black pepper, ground
1/2 cup Parmesan cheese, finely grated
3-4 Tbsp. Water, cold

Filling
2 each Eggs
3/4 cup Cream
1 tsp. Salt
1/2 tsp. Black pepper, ground
4 each whole Tomatoes
1 tsp. Salt
1/2 cup Parmesan cheese, finely grated

Prepare crust
In mixer or food processor, combine all crust ingredients except water. Mix or pulse until well combined, but pea-sized pieces of butter are still visible. Add 7 Tbsp. water, and mix or pulse until just combined. Add more water if necessary to get dough to come together. Turn dough out and roll 1/8" thick, and to fit the tart pan. Prick bottom of tart crust with fork to prevent bubbles. Place in refrigerator to chill for at least 15 minutes. Pre-heat oven to 400 degrees Fahrenheit. Pre-bake crust for 20-25 minutes until pale golden brown.

While crust is baking, prepare custard and tomatoes.

To prepare filling
In small bowl, beat eggs with cream, salt and pepper. Set aside.

Slice tomatoes 1/4 inch thick, sprinkle with 2 tsp. salt, and set on layers of paper towels to absorb excess juices. Let sit on paper towels for about 10-15 minutes to drain.

When crust is pre-baked, remove from oven and sprinkle one quarter of the remaining parmesan cheese on the bottom. Then layer slices of tomatoes on bottom in single layer, slightly overlapping. Pour custard over tart, sprinkle with half of remaining parmesan cheese. Repeat process for remaining tart. Bake at 400 degrees for 20-25 minutes until custard is set.

Serve hot, or let cool to room temperature before serving. Refrigerate any remaining tart promptly.