Parmigiano Tomato Tarts with Georgia Pecan Crust
This recipe can easily be doubled to fill a second pan, and made ahead of schedule. For best results, tarts should be warm or room temperature when served.
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Ingredients
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 5 tablespoons cold butter, finely chopped
- 1/2 cup Georgia pecan halves, finely chopped
- 1 tablespoon water
- 2 large eggs
- 1-1/2 cups milk
- 1/2 cup grated Parmigiano Reggiano cheese
- 2 tablespoons chopped fresh herbs (basil, thyme, parsley, etc.)
- Ground black pepper
- 16 grape or cherry tomatoes
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