Daniel Bouluds Corn And Heirloom Tomato Tart Recipe 475

Steps:

• The Tart Shell Combine flour, butter and salt in a food processor and pulse until crumbs form. Add egg and pulse until mixture resembles moist curds. Turn the dough out onto a work surface and knead once or twice to pull dough together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. (At this point, the dough can be kept refrigerated for up to 2 days or frozen for up to a month.) Center a rack in the oven and preheat to 350°F. Cut a 10-in.-dia. round of wax or parchment paper. Place a fluted 9-inch tart pan with a removable bottom on a baking sheet. Lightly dust a work surface and the top of the dough with flour. Roll the dough out to approximately 10-in. diameter and 1/8-in. thick. Fit the dough into the bottom and up the sides of the pan. Trim excess dough even with the pan's rim and with the tines of a fork, poke a few holes on the bottom. Line the crust with the wax-paper round and fill with dried beans or rice. Bake for 18 to 20 minutes. Take pan out of oven and carefully remove the paper and beans, then bake crust for 3 to 5 minutes more, or until lightly browned. Transfer to a rack to cool. For the Filling Preheat oven to 300°F. Melt 1 T of the butter in a medium saucepan over medium heat. Add the onion and garlic, and cook, stirring for 4 minutes, or until the onions are translucent. Add the corn with a sprinkle of salt and pepper and cook, stirring for 5 minutes. Reserve 1/2 cup of the corn mixture into a medium bowl. Add the cream to the saucepan, bring to a simmer and then transfer to a blender. Puree until smooth and transfer to the bowl with the reserved corn. Whisk in whole eggs, yolks, 1/2 cup scallion, Tabasco, and another sprinkle of salt and pepper until well combined. Pour the mixture into the prepared tart shell and bake for 25 to 30 minutes, or until the custard is set. Meanwhile, melt remaining butter, transfer to a medium bowl and toss with the remaining scallion, tomatoes, parmesan cheese, smoked paprika, breadcrumbs, and salt and pepper to taste. Once custard is set, arrange tomato mixture on top and return to the oven for 15 minutes, or until tomatoes are soft and crumbs are golden. Let tart rest for 20 minutes before slicing.

Steps:

• Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
• Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
• Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
• Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
• In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
• Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
• Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
• Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.