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Prep Time: 1 hour
Course: Appetizer, Breakfast, Snack
Keyword: Tomato Tart



  • Brown butter and allow to cool until solid before starting the tart. Can be done days ahead of time and kept in the refrigerator.
  • Put 90 grams of the flour in the food processor and reserve the rest. Add the sugar and pulse once or twice.
  • Slice all the butter into 1/4 inch pieces and add to the flour.
  • Process until the dough starts to look like large cottage cheese, about ten seconds.
  • Scrape down the bowl, add the rest of the flour, and pulse a few times.
  • Put the flour mixture into a bowl.
  • Combine the vodka and water and sprinkle over the flour mixture.
  • Using a spatula, press the mixture together.
  • Press the mixture into a compact, 4 inch disk wrap in plastic wrap, and refrigerate for an hour, or overnight.
  • Remove the dough from the refrigerator and roll it out between two pieces of lightly floured pieces of parchment paper until it is about 1/8 inch thick.
  • Cut circles that will fill the tart with a little extra. Lay the dough circles over the tart pans, working it down into the form of the pan without stretching the dough. Roll the rolling pin over the top of the tarts to cut off the excess dough.
  • Refrigerate the tarts for 30 minutes or overnight.
  • Preheat the oven to 400 degrees.
  • Remove the tarts from the refrigerator, line the crust with foil, place pie weights or beans in the tarts. Bake for 10 minutes. Remove the foil and weights. Bake until light brown and crisp.
  • Chop half of the tomatoes into a paste and spoon into the tarts. Add an ounce of cheese to each tart and a few sundried tomatoes. Drizzle garlic olive oil over the tarts, add a clove of roasted garlic, and top with chives.
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