Filling:
1 1/2 cups heavy cream
4 eggs
2 yolks
1 cup fresh tomatoes, peeled and diced
1/4 cup grated Cheddar cheese
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Crust:
2 cups all-purpose flour
3/4 cup unsalted butter or margarine
1/4 teaspoon salt
5-6 tablespoons cold water
To garnish:
Fresh tomato slices, 1 cm thick
Salt and black pepper to taste
Oregano
2 tablespoons grated Parmesan cheese
2 tablespoons grated Cheddar cheese
Unsalted butter or margarine
Diced fresh herbs
Filling:
1 1/2 cups heavy cream
4 eggs
2 yolks
1 cup fresh tomatoes, peeled and diced
1/4 cup grated Cheddar cheese
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Crust:
2 cups all-purpose flour
3/4 cup unsalted butter or margarine
1/4 teaspoon salt
5-6 tablespoons cold water
To garnish:
Fresh tomato slices, 1 cm thick
Salt and black pepper to taste
Oregano
2 tablespoons grated Parmesan cheese
2 tablespoons grated Cheddar cheese
Unsalted butter or margarine
Diced fresh herbs
In a bowl, whisk together the heavy cream, eggs, and yolks
Add the tomato and mix well
Add the cheeses and seasonings, and mix until well combined
Set aside this filling
For the crust, cut the cold butter or margarine into small pieces and work into the flour with your fingertips until a dough forms
Gradually add the cold water, mixing quickly with a fork until all the water has been absorbed
Knead 3-4 times, just until a ball forms, without worrying about getting a smooth and uniform dough
Dust the dough with flour and wrap in plastic wrap or aluminum foil
Refrigerate for at least 1 hour on a lightly floured surface
Preheat the oven to 200º (400°F)
Roll out the dough to fit a 25 cm (10 inch) round tart pan with a removable bottom
Trim any excess dough from the edges
Poke the bottom of the crust with a fork in several places, then line with parchment paper and fill with raw rice
Bake for 10-15 minutes, or until the crust is lightly browned
Remove the rice and parchment paper and bake for an additional 10-15 minutes, or until the crust is golden brown
Let cool completely on a wire rack
Spread the reserved filling over the cooled tart crust and place in a preheated oven at moderate temperature (170º or 325°F) for about 20 minutes, or until the surface is firm enough to hold the weight of the tomato slices
Arrange the tomato slices on top of the tart
Sprinkle with salt, black pepper, and oregano
Dot the surface with small pieces of unsalted butter or margarine
Bake for an additional 20 minutes, or until the tart is firm and the surface is golden brown
Let cool completely before serving
Serves 6-8.
