tomato + avocado tart with parmesan crust

I have been wanting to make this tart ever since I saw it on My Recession Kitchen a few years ago. Not only could I not get over how beautiful it was, I loved the idea of a parmesan and pine nut crust with an avocado filling. Besides the crust, everything is raw and can be pulled together really quickly. I thought about making some sort of filling to lay everything on, but honestly, the avocado is so creamy, you don’t need anything else. I added kalamata olives per her suggestion and it was the perfect amount of saltiness to tie all the flavors together. Besides my addition of sesame seeds and real butter to the crust, I kept the recipe pretty in tact. Aaah, ripe, red tomatoes – thanks, summer!

fresh tomato + avocado tart with parmesan crust

(adapted from My Recession Kitchen)

for the crust:

1 cup unbleached all-purpose flour

1 cup whole wheat flour

1 cup grated parmesan cheese

1/4 cup pine nuts

1/4 cup sesame seeds

1/2 teaspoon salt

1/3 cup cold unsalted butter, cut into 1/2-inch cubes

for the filling:

1 ripe but firm avocado, halved, pitted, peeled and sliced

1 tablespoon olive oil, plus extra for garnish

1 ear of corn, kernels removed

3-4 medium tomatoes, sliced

2 tablespoon kalamata olive, chopped

5 basil leaves, cut into strips

 

Salt to taste

Preheat oven to 350 degrees. In food processor, combine flours, cheese, pine nuts, sesame seeds and salt; pulse until well combined and mixture resembles sand. Add butter; pulse until butter is completely distributed. Add 2 tablespoons of water; pulse a few times. Remove mixture to a 9-inch tart pan with removable bottom. Press mixture into bottom and up the sides of the pan until evenly distributed; refrigerate 15 minutes. Remove from fridge. With a fork, pierce the crust 5-6 times. Cover the crust with parchment paper and fill with pie weights. Bake 15 minutes; remove weights and parchment paper; bake another 10 minutes. Remove from oven; cool.

Arrange avocado slices on crust (see My Recession Kitchen). Brush avocado with olive oil to avoid browning. Sprinkle corn kernels over avocado and fill empty spaces. Arrange tomato slices on top; sprinkle with chopped olives. Garnish with basil strips and season with salt to taste. Drizzle with olive oil, if desired.

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3 thoughts on “tomato + avocado tart with parmesan crust

  1. Lovely! It feels like a shame to cook gorgeous ripe tomatoes in the summertime, so I’m always on the lookout for recipes that let me feature them in their full (raw) glory… and this one sounds like a winner. That parmesan crust sounds scrumptious!

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