RH Staff

Yield: 12 servings.

DOUGH:
3 3/4 cups all-purpose flour
1 cup butter
2 egg yolks
pinch of salt
1/4 cup cold water
3 cups dried beans, for baking weights

FILLING:
12 large heirloom tomatoes
2 cups heavy cream
4 eggs
16 garlic cloves, roasted and purèed
4 cups (approx. 1 lb.) Wisconsin Asiago cheese, grated
2 cups fresh basil, chopped, for garnish

For dough: Preheat oven to 350°F. Mix flour, butter, egg yolks and salt with pastry blender until the mixture forms crumbs. Add water and incorporate quickly, until dough forms a ball. Wrap in plastic and refrigerate 1 hour.

Roll the dough in a circle 1/8" thick. Line bottom and sides of each of 12 scallopededged 6" diameter tart pans with circles of dough (re-roll the dough scraps as necessary). Place pieces of foil over bottom of dough crusts. Spread 1/4 cup dried beans over bottom of each tart to prevent dough from rising.

Bake about 10 minutes. Remove beans and set tarts aside.

For filling: Preheat oven to 400°F. Peel and seed tomatoes. Cut into eights. Mix together cream, eggs, roasted garlic purèe and Asiago cheese. Divide and pour mixture into tarts. Top each with 5 tomato pieces. Bake for 20 minutes.

Garnish each tart with chopped basil and serve immediately.

Photo Credit: WISCONSIN MILK MARKETING BOARD
Recipe Provided by: Chef Michael Symon, Lola Bistro, Cleveland.