Mozzarella, Tomato and Pine Nut Tart
(8 Servings)

6 fresh plum tomatoes, halved lengthwise
½ cup grated Parmesan cheese
1 tart crust, unbaked (see Basic Tart Dough recipe, below)
2 medium fresh tomatoes, seeded and diced
¼ cup chopped fresh basil
½ pound fresh mozzarella, thinly sliced or grated
1/3 cup pine nuts, lightly toasted
1 teaspoon red pepper flakes (optional)

Preheat oven to 225°. Place plum tomatoes, cut side up on a flat baking sheet and roast for 3 hours. Remove from oven. Cool and set aside. Reset oven to 375°.

Place tart shell on baking sheet and bake for 15 minutes. Remove from oven and cool.

Sprinkle ¼ cup Parmesan cheese on bottom of cooled crust. Layer fresh tomatoes over Parmesan then sprinkle with basil. Place mozzarella over basil then place roasted tomato halves on top.

Individual Jalapeño and Tomato Tarts
(8 Servings)

8 unbaked 4-inch tart shells, chilled (see Basic Tart Dough recipe, below)
1 tablespoon olive oil
3 fresh jalapeño peppers, seeded and finely chopped
4 cloves garlic, finely chopped
2 (4-ounce) cans chopped mild green chilies
Pinch of salt
2 cups grated smoked Gruyere cheese
1 medium yellow (and/or red) tomato, sliced ¼-inch thick
¼ cup chopped fresh parsley
2 tablespoons chopped fresh cilantro

Preheat oven to 375°. Place tart shells on flat baking sheet and bake for 10 minutes, then set aside to cool. Reset over to 400°.

In a small sauté pan, heat olive oil and sauté jalapeño and garlic over medium heat for 2 minutes. Add salt, green chilies and sauté for 3 more minutes. Remove from heat.

Sprinkle 2 tablespoons of cheese in bottom of each tart shell. Top with tomato slices on top of tarts and sprinkle with parsley and cilantro.

Basic Tart Dough Recipe
(Makes Eight 4-Inch Tarts or One 8- to 10-Inch Tart)

1¼ cup flour
1 stick unsalted butter, chilled and cut into small dice
Pinch of salt
2 to 3 tablespoons ice water

Put flour and salt into the bowl of a food processor and pulse 3 times to blend. Add butter, lightly toss with your fingers to coat pieces with flour. Pulse processor about 8 times to cut in butter. Dough should resemble course corn meal and butter pieces should be no larger than small peas.

Add ice water gradually by tablespoon through feed tube while pulsing machine. Dough will begin to pull together into a ball.