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1
To make the crust, place the tomato paste, basil, butter, egg, sugar, baking powder, salt and pepper in a food processor.
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2
Pulse until smooth, stopping to scrape down the sides.
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3
Add 1/2 cup of flour and process just until incorporated.
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4
Add the remaining flour and pulse just until dough is crumbly.
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5
Press the dough together with your hands.
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6
Divide in half and shape each piece into a rectangle that is 3 or 4 inches wide.
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7
Wrap in plastic and refrigerate at least 1 hour.
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8
Line a large baking sheet with parchment.
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9
On a lightly floured surface, roll out each piece of dough to a rectangle slightly larger than 12 by 5 inches.
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10
Trim to 12 by 5, preferably using a fluted pastry cutter.
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11
Place side by side on the baking sheet.
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12
Cover with plastic wrap and refrigerate at least 1 hour before baking.
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13
To make the filling, place the cream of wheat in a bowl.
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14
Bring the tomato juice to a boil and whisk into the cereal.
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15
Stir in the Parmesan.
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16
Mix in the oil, vinegar, garlic and celery.
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17
Season with salt and pepper.
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18
Preheat the oven to 350 degrees.
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19
Uncover the baking sheet and bake the crusts until lightly browned, about 20 minutes.
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20
To serve, preheat the broiler.
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21
Spread half of the filling over each crust.
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22
Overlap the tomatoes in rows over the filling.
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23
Season with salt and pepper and drizzle 1 teaspoon of olive oil over each one.
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24
Sprinkle with Parmesan.
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25
Place 4 inches under the heat source and broil until the cheese is browned and the tarts are heated through, about 5 minutes, watching carefully.
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26
Slice into 4 or 6 servings, sprinkle with basil and serve immediately.
