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1
Combine the flour, grated Parmesan, and 1/4 teaspoon of salt into a large mixing bowl.
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2
Incorporate the butter and shortening into the dough, using a pastry blender or a fork, until pea-sized pieces form.
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3
Add the water, 1 tablespoon at a time, just until the dough comes together, being careful not to over mix.
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4
Form the dough into a disk, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes.
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5
Preheat oven to 450 degrees F.
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6
Remove the dough from the refrigerator and place on a lightly floured surface.
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7
Roll dough into a 12-inch circle.
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8
Fold dough in half and place into a 10-inch fluted tart pan.
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9
Unfold dough and press gently into the bottom and sides of the tart pan, trimming off excess dough as needed.
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10
Line the dough with parchment paper and fill with pie weights.
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11
Bake crust for 18 to 20 minutes, or until lightly browned.
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12
Remove the crust from the oven and brush with the egg white wash while still warm.
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13
Set aside to cool.
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14
Reduce oven temperature to 350 degrees F.
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15
Slice the tomatoes into 1/4-inch slices and lightly season on both sides with salt and pepper and set aside.
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16
Spread the garlic puree evenly over the bottom of the tart crust.
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17
Sprinkle the bread crumbs evenly over the garlic puree.
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18
Arrange the green onions, tomatoes, and chopped basil in the tart pan.
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19
Sprinkle the cooked bacon over the tops of the tomatoes.
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20
In a small bowl, combine 1/4 cup of the Parmesan with the mayonnaise and spread evenly over the top of the tart.
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21
Sprinkle the remaining cheese over the top and bake until the tomatoes are wilted and the top of the tart is golden brown, 35 to 40 minutes.
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22
Remove from the oven and cool on a wire cooling rack for 10 minutes.
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23
Remove the tart pan ring and cut into wedges.
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24
Serve tart on a bed of tomato water, if desired.
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25
Garnish with fresh basil sprigs and serve immediately.
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26
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.
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27
Cut the top quarter off each garlic head so the cloves are exposed.
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28
Place cut side up on the prepared baking sheet.
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29
Drizzle the oil over the garlic and season lightly with the salt and pepper.
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30
Turn the garlic cut side down.
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31
Roast until the cloves are soft and golden brown, 1 to 1 1/4 hours.
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32
Let the garlic cool.
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33
Squeeze the soft garlic flesh from each head into a bowl.
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34
Mash the flesh with a fork to blend it into a puree.
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35
(The puree can be stored in an airtight container in the refrigerator for up to 2 weeks.)
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36
Combine all ingredients in a blender or food processor.
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37
Add just enough olive oil for flavor and season with salt and pepper, to taste.
