Parmesan Herb Tart Shell
 
Ingredients
  • (makes two tart shells)
  • 2¼ cups flour
  • ½ cup Parmesan cheese, grated
  • ½ teaspoon salt
  • 1½ stick cold butter, cut into small pieces
  • 1 egg yolk
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon fresh oregano, chopped
  • ½ teaspoon fresh thyme
  • ¼ - ⅓ cup cold water
Instructions
  1. In a food processor, pulse together the flour, cheese and salt. Add butter and pulse until butter pieces are the size of small peas. Add egg yolk and herbs and pulse until just combined. Slowly add the water and pulse until the mixture just begins to hold together.
  2. Turn the mixture out onto a clean counter and form into a disk. Cover completely in plastic wrap and refrigerate until ready to use, at least 30 minutes.
  3. Preheat oven to 400 degrees.
  4. To pre-bake the tart, remove the dough from the fridge and divide the tart dough in half. Refrigerate or freeze other half for a later use. On a floured counter or board, roll out the tart dough to about ⅛ of an inch thickness, and fit it into the tart pan, folding the edges down so they’re flush with the edge of the pan, pressing to make sure the dough is even in thickness.
  5. Reduce the oven heat to 375 degrees. Bake the tart shell until it is lightly browned, about 12-12 minutes, then remove from heat. While tart is hot, use the bottom of a glass to gently press down any bubbles that have formed on the inside of the tart. Cool for about 10 minutes before filling.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/rustic-stuffed-tomato-tart/