Cheese And Tomato Tart
1-1/2 cups all-purpose flour
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes.
1/3 cup finely grated Parmesan cheese
1 large egg
2 teaspoons (or more) ice water
3-1/2 tablespoons Dijon mustard
1 cup coarsely grated Fontina cheese
1 cup coarsely grated extra-sharp cheddar cheese
1-1/2 pounds tomatoes (about 5 medium) cored, cut crosswise into
1/2-inch thick slices, patted dry
1-1/2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh thyme
Fine sea salt
Freshly ground black pepper
Combine flour, butter, Parmesan cheese and salt in processor. Using on/off turns, blend until mixture resembles coarse meal.
Beat egg and 2 teaspoons ice water in small bowl to blend; add to dry ingredients.
Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disc. Wrap and chill 1 hour. (Can be made 1 day ahead. Keep chilled)
Preheat oven to 400°F. Roll out dough on lightly floured surface to 13-inch round.
Transfer dough to 9-inch tart pan with removable bottom. Trim excess dough to 1/3 inch above rim (let overhang remain). Spread mustard evenly over bottom of crust. Toss Fontina cheese and cheddar cheeses in a medium bowl to blend. Spread cheeses over mustard.
Arrange tomatoes, slightly overlapping, in 2 concentric circles atop cheese. Drizzle tomatoes with oil; sprinkle with thyme and lightly with salt and pepper.
Bake tart until crust is deep brown, cheeses are melted, and tomatoes are slightly charred and soft, about 45 minutes. Transfer tart to rack. Let stand until cheese sets up slightly, about 30 minutes. Push up pan bottom, releasing tart. Cut into wedges and serve.