Tomato Confit And Marinated Tomatoes Served On Crispy Tart

Recipe Ingredients

		Tomato Confit
2 1/2 lbs	1135g / 40oz	Large plum tomatoes - quartered
		Lengthwise, seeds and membranes removed
4		Fresh thyme sprigs (large)
3		Garlic cloves - unpeeled
1/2 cup	118ml	Olive oil
1 teaspoon	5ml	Coarse sea salt
		Marinated Tomatoes
1 lb	454g / 16oz	Large plum tomatoes
2 lbs	908g / 32oz	Fresh thyme sprigs (large)
2		Garlic cloves - unpeeled
1/2 teaspoon	2.5ml	Coarse sea salt
1 1/2 cups	355ml	Olive oil - or more if needed
		Crust
1 3/4 cups	109g / 3.8oz	All-purpose flour - plus
2 tablespoons	30ml	All-purpose flour
3/4 teaspoon	3.8ml	Fine sea salt
10 tablespoons	150ml	Chilled unsalted butter - (1 1/4 sticks) - cut 1/2" cubes
		= (preferably European style)
2		Egg yolks (large)
2 tablespoons	30ml	Water - (about) - room temperature
1		Egg yolk - beaten with
1 teaspoon	5ml	Water - to blend
		Salad Topping
8 cups	880g / 31oz	Assorted mixed greens - (loosely packed)
		= (including arugula and frisee)
2 tablespoons	30ml	Extra-virgin olive oil
1/2 teaspoon	2.5ml	Fine sea salt
2 oz	56g	Parmesan cheese - shaved with a
		Vegetable peeler - (abt 1/2 cup)
6		Fresh basil leaves (large)

Recipe Instructions

For Tomato Confit: Preheat oven to 300 degrees. Oil large rimmed baking sheet. Arrange tomatoes on baking sheet. Scatter thyme sprigs and garlic cloves over. Drizzle with 1/2 cup olive oil, then sprinkle with coarse sea salt. Bake tomatoes 45 minutes. Turn tomatoes over; continue to bake until tomatoes shrink slightly but are still plump and moist, about 1 hour longer. Cool completely. Peel off skins. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

For Marinated Tomatoes: Bring large pot of water to boil. Add tomatoes; blanch 30 seconds. Drain. Cool tomatoes. Peel, quarter, and seed tomatoes. Cut away membranes. Transfer tomatoes to glass jar or bowl. Add thyme, garlic cloves, and salt. Pour enough oil over tomatoes to cover. Let stand at room temperature 2 hours. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)

For Crust: Blend flour and salt in processor. Using on/off turns, cut in butter until coarse meal forms. Add 2 egg yolks and 1 tablespoon water; process just until moist clumps form, adding more water if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 2 hours. (Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

Preheat oven to 375 degrees. Roll out dough on lightly floured parchment paper to 12-inch round. Transfer parchment with crust to baking sheet. Pierce crust all over with fork; brush with egg glaze. Bake until crust is golden brown, about 27 minutes. Cool crust completely on parchment on baking sheet.

For Salad Topping: Toss greens with oil and sea salt in large bowl. Place crust on platter. Arrange greens atop crust, leaving 1-inch plain border.

Starting at outside edge and working toward center, alternate tomato confit and marinated tomatoes in slightly overlapping concentric circles atop greens. Top with Parmesan shavings. Garnish with basil leaves. Cut into wedges and serve.

This recipe yields 6 first-course servings.

Source:
Bon Appetit, September 2003

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