tomato-confit-and-marinated-tomatoes-served-on-a-crispy-tart A recipe from pageturnercookbooks.com w

Ingredients

• Tomato confit
• 2 1/2 pounds large plum tomatoes, quartered lengthwise, seeds and membranes removed
• 4 large fresh thyme sprigs
• 3 garlic cloves, unpeeled
• 1/2 cup olive oil
• 1 teaspoon coarse sea salt
• Marinated tomatoes
• 1 pound large plum tomatoes
• 2 large fresh thyme sprigs
• 2 garlic cloves, unpeeled
• 1/2 teaspoon coarse sea salt
• 1 1/2 cups (or more) olive oil
• Crust
• 1 3/4 cups plus 2 tablespoons all purpose flour
• 3/4 teaspoon fine sea salt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter (preferably European style), cut into 1/2-inch cubes
• 2 large egg yolks
• 2 tablespoons (about) water, room temperature
• 1 egg yolk, beaten with 1 teaspoon water to blend (for glaze)
• Salad topping
• 8 cups loosely packed assorted mixed greens, including arugula and frisée
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 2 ounces Parmesan cheese, shaved with vegetable peeler (about 1/2 cup)