Herby Tomato Tart

1. 1

   ["In a small bowl, stir together the 4 tablespoons ice water and the vinegar, and set aside. In the bowl of a food processor, pulse together the flour and 3/4 teaspoons of sea salt. Add the butter and pulse until well-incorporated. With the motor running, pour in the water-vinegar mixture and let the dough come together. If it seems dry, add a teaspoon of additional ice water at a time (I usually add 1-2 teaspoons). Turn the dough into a bowl and shape into a ball. Place the ball on a sheet of plastic wrap, press gently into a disk, cover tightly with the wrap and refrigerate for at least two hours. (You can prepare to this point up to three days ahead).", "While the crust dough is chilling, prepare the tomatoes. Preheat the oven to 250u00b0 F and line a cookie pan with a sheet of foil. Drizzle the foil lightly with olive oil, and place the tomato rounds in a single layer on top. Sprinkle generously with salt. When the oven is at temp, slide in the pan of tomatoes, and cook for 55-60 minutes. When they're done, remove and reserve.", "Preheat the oven to 375u00b0 F, and on a lightly floured surface, roll out your crust dough to a roughly 1/4"" thick circle. Invert it over your tart pan, folding in the overhang but leaving at least 1/4"" sticking up over the sides. It will shrink as it cooks, and you want it to still be high enough to accommodate all the filling.", "Line the inside with foil and place pie weights or dried beans on top. Be sure to dock the sides as best you can so as to avoid collapse of the walls/sides.

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   Bake the crust for 25 minutes. Remove the weights and foil and bake an additional 5 minutes.", "Leaving your oven on, remove the tart shell from the oven, place it on a large baking sheet and let cool slightly while you prepare the filling.

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   In a small bowl, toss together the chives, parsley and basil until well-combined. Set aside.

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   In a mixing bowl, whisk together the eggs, whipping cream, milk and salt, and set aside.", "Line the bottom of your tart shell with the roasted tomato rounds (do this gently because they are fragile). Atop those, add the farmers cheese and herb mixture, trying to make the distribution across the tomatoes as uniform as possible.

5. 5

   Carefully pour the egg mixture over the top of the tomatoes, herbs and cheese. Grate pecorino generously over the top, and then sprinkle with a bit more salt and some freshly ground pepper.", "Slide the pan with the tart on it into the oven and bake 25-27 minutes, or until the top is golden and set.

6. 6

   When done, carefully remove the tart pan from the baking sheet and slide onto a wire rack. Cool ten minutes and then carefully remove the tart pan ring from the base and tart. Cut into wedges and serve, cool to room temp and serve, or cool completely and then refrigerate until ready to serve."]

No additional tips available.