Recipe:: Heirloom Tomato Tart

For the next few weeks, I'm bringing you some of my favorite past recipes. These recipes feature seasonal ingredients and are tried and true favorites. Each one is scrumptious, and you'll love them all.Up first is my recipe for an heirloom tomato tart. Heirloom tomatoes are worth the splurge for this tart. You can find them at your local farmer's markets, and I've even seem some beautiful ones at grocery stores like Fresh Market and Whole Foods. Get a variety of colors, shapes, and sizes for the perfect tart.

Heirloom Tomato TartServes 6-8

For the Crust:

You will need:- 2 cups all-purpose flour- 1/2 cup olive oil- 1/2 tablespoon salt- 1/4 cups ice water

To prepare:Preheat the oven to 375 degrees FMake crust in a food processor. Put flour in the bowl and add oil and salt. Pulse until pebble-sized crumbs appear, and as you pulse, add water through the chute until dough comes together.

Note: You may need to add a little more water to the dough - it should form a soft ball of dough. Set the dough aside and make the filling.

Note: This is a very fragile crust; handle it with care.

For the Filling:

You will need:- 1 lb heirloom tomatoes (8 cups sliced)- 1/2 teaspoon fine sea salt- 4 tablespoons finely chopped shallots- 4 tablespoons finely chopped fresh basil leaves- 3 tablespoons olive oil- 1/2 cup shredded Parmesan cheese

To prepare:

Roll out the crust and place into a 9" pie tin. Place the Parmesan on the bottom of the crust.

Toss the tomatoes with the shallots, basil, salt and olive oil and place into the pie crust.

Bake at 375F for 1 hour.

This tart can be served warm of at room temperature.

xx, Annette