by lastnightsdinner
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lastnightsdinner's Notes:
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1 1/4 cup
unbleached all-purpose flour
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1/2 cup
freshly grated Parmagiano Reggiano
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1/4 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
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1/2 cup
(1 stick) chilled unsalted butter, cut into small pieces
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3-4 tablespoons
ice water
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Combine flour, cheese, salt and pepper in a food processor and pulse to combine.
Ask the hotline about this step!Add the butter and pulse until the mixture resembles coarse crumbs.
Ask the hotline about this step!Add 3 tablespoons of the water slowly through the feed tube while continuing to pulse for another 15-20 seconds.
Ask the hotline about this step!Pinch a small amount of the dough to see if it holds together; if not, add the remaining water a little at a time until it does.
Ask the hotline about this step!Shape the dough into a disk, wrap in plastic and chill for at least one hour in the refrigerator.
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1/2 pound
red plums, a mixture of super-soft and firm ones
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1/2 teaspoon
kosher salt
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1/2 teaspoon
freshly ground black pepper
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1 tablespoon
honey
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1 tablespoon
fresh thyme leaves
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1 recipe tart dough
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extra flour for the board
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Roughly chop the plums, removing the pits.
Ask the hotline about this step!Place plums and their juices in a bowl and combine with salt, pepper and honey.
Ask the hotline about this step!Preheat oven to 450.
Ask the hotline about this step!Roll out crust on a floured board into a rustic rectangular shape and place on a Silpat or foil-lined baking sheet, folding over the edges of the crust.
Ask the hotline about this step!Spread the plum mixture over the crust.
Ask the hotline about this step!Place in the oven and bake for 25 minutes.
Ask the hotline about this step!Remove the tart and allow it to cool.
Ask the hotline about this step!Scatter thyme leaves over the tart and cut into 6 equal pieces to serve.
Ask the hotline about this step!I made this for Amanda and Merriill's book potluck party at Kurtwood Farms, in WA State. No plums available in November (not local anyway), but plenty of local pears. I used both bosc and comice in place of plums. A sprig of fresh oregano as garnish, a quick warming in the oven, then Voila!! Wine and nibbles of this lovely appetizer. The peppercorn crust was delicious with those pears! Thank you for this recipe!!
Black pepper crust - very NICE!
Hey I just saw this come up and see the parmesan and pepper dough! I really like the pairing with the plums and will use the combo come the springtime.
No more plums at the market this week, so I made this with pears. Very delicious.
Thanks!
I love the look/sound/thought of this tart. I can't wait to get my hands on some plums this week.
It was a total experiment, and I was happy with how it turned out! The crust alone is a keeper, I think.
Kristen is the Senior Editor of food52.
I made this for Amanda and Merriill's book potluck party at Kurtwood Farms, in WA State. No plums available in November (not local anyway), but plenty of local pears. I used both bosc and comice in place of plums. A sprig of fresh oregano as garnish, a quick warming in the oven, then Voila!! Wine and nibbles of this lovely appetizer. The peppercorn crust was delicious with those pears! Thank you for this recipe!!