Main Ingredients:

"Tomato confit and marinated tomatoes served on a crispy tart" a very nice recipe from a French chef Alain Ducasse

Cooking Preparation of the Recipe:

Tomato Confit:
2.5 lbs of large plum tomatoes, quartered lengthwise, seeds and membranes removed.
4 lg. sprigs of thyme
3 lg. garlic cloves, skins still on
1/2c. olive oil
1t. course sea salt
spread tom., garlica dnthyme on a baking sheet, drizzle with oil and sprinke with salt, and roast at 300F 45 minutes, turn over and bake about 1 hr. more. peel (can be prepared a day ahead)

Marinated tomatoes:
1 lb. lg. plum tomatoes
2 lg. sprigs of thyme
2 unpeeled garlic cloves
1/2 t. course sea salt
1.5 c. olive oil
blanch the tomatoes. cool, peel, quarter, and seed them. transfer them to a glass jar or bowl, and add thyme, garlic, and salt. let stand at room temperature for 2 hours. (can be made a day ahead. refridgerate and bring to room temp. before using)

for crust:
13/4C +2T flour
3/4 t. fine sea salt
10 T chilled, unsalted butter, cut into 1/2 in. cubes
2 lg. egg yolks
about 2T room temp water
blend flour and salt in food processor. Using on/off turns, cut in butter until course meal forms. add egg yolks and 1T water. Process just until moist clumps form. Gather dough into a ball and flatten into a disc. Wrap in plastic and chill 2 hrs.

preheat oven to 375 F. Roll out dough on lightly floured parchment paper, into a 12 in. disc (I put mine in a tart pan) pierce with a fork all over and brush with 1 egg mixed with 1t. water. bake until golden brown, about 27 minutes. cool completely

salad topping:
8 c. loosely packed greens including arugula and frisee'
2 T extra virgen olive oil
1/2 t. fine sea salt
2 oz. parm. cheese, shaved
6 lg. fresh basil leaves

toss greens with oil and salt. Arrange them on top of crust, and then arrange the tomatoes, starting at the outside edge and working toward center; alternate tomato confit and marinated tom, overlapping them. Top with Parm. cheese. garnish with basil leaves.

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