From my story “As Seen On TV”
Semolina Pastry Crust
1 ½ cups all purpose flour
1 ½ cups semolina flour
1 tsp salt
2 sticks cold butter, (or butter substitute) cut into tablespoon-sized pieces
4 tbsp ice water
Preheat your oven to 425˚F.
In a small bowl or measuring cup mix the egg and ice water and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the flours and the salt and mix briefly to combine.
With the mixer running on medium-low, add the cold butter, one tablespoon at a time, and continue mixing until the butter is reduced to pea-sized lumps.
Add the egg / water mix until the dough begins to pull together to form a slightly “shaggy” dough. (You’re not going for a “ball” of dough here.)
Dump the dough into an earthenware rectangular baking dish, tart tin, or Pyrex lasagna dish. Using your fingers and the flat bottom of a measuring cup, press the dough into the corners and up the sides of the pan.
“Blind bake” the empty crust in the preheated oven for approximately 15 minutes, or until the crust begins to brown slightly. Fill with the custard and tomatoes described below.
6 to 7 oz. Goat Cheese
¼ cup milk
¼ tsp nutmeg
¼ cup grated Parmesan Cheese, plus more for sprinkling
Pinch, cayenne pepper
In a food processor, blender, or stand mixer fitted with the wire whisk attachment, blend all ingredients until smooth.
Assemble the tart by pouring the custard into the empty, pre-baked crust. Add slices of tomatoes in lines until the custard has been covered. (Mine used approximately three pounds of tomatoes, thickly sliced.)
Sprinkle the top of the assembled tart with a bit of flaky sea salt (approximately two teaspoons) and a generous dusting of grated Parmesan Cheese (approximately one tablespoon.) Bake the assembled tart in a pre-heated 350˚F oven for approximately 20 minutes, or until the custard has just set, and the tomatoes a shriveled a bit.
Serve in slices hot from the oven, room temperature, or sprinkled with a bit more Parmesan Cheese and re-heated in a 350˚F oven for approximately 15 minutes. (The tart actually gets better with each reheating.)