Recipes Parmesan Tartlets with Tomato Confit Be the first to rate & review! These tartlets are a version of quiche with a distinct Italian accent. Piquant Parmesan replaces the more usual mild Swiss cheese in the custard, and Tomato Confit adds a note of deep flavor. You will need eight 4-inch tartlet pans with removable bottoms.Plus: More Appetizer Recipes and Tips By Grant Achatz Grant Achatz Instagram Chef Grant Achatz is one of the most awarded and recognized chefs in the world. Known for his innovative, emotional, and modernist style of cuisine, he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World, and has given talks and lectures on gastronomy and design at conferences and universities around the world.Grant began working in restaurants as soon as he could walk. His parents owned a diner in Michigan, and he spent his childhood years working alongside his family. After graduating from the Culinary Institute of America at age 21, Grant spent a short time at Charlie Trotter's before finding his mentor in chef Thomas Keller at the French Laundry. Grant worked for a total of 5 years at the French Laundry, eventually rising to sous chef. During his time in California, he also spent a year working at La Jota vineyards. A short stage at elBulli in Roses, Spain was exceptionally influential and led Grant to seek out his first executive chef position at Trio in Evanston, IL. It was there that his creativity and desire to innovate flourished. In 2002 and 2003, respectively, Grant was recognized by Food & Wine Magazine as one of the nation's Best New Chefs and named the Rising Star Chef by the James Beard Foundation. Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients Pastry 1 3/4 cups all-purpose flour 1/2 teaspoon sugar 1/2 teaspoon salt 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces 1 large egg, lightly beaten 3 tablespoons cold water Filling 1 cup milk 3/4 cup freshly grated Parmigiano-Reggiano cheese (4 ounces) 1 cup heavy cream 3 large eggs, lightly beaten 1/2 teaspoon salt Tomato Confit Directions MAKE THE FILLING In a food processor, combine the flour with the sugar and salt. Add the butter and pulse until the mixture resembles small peas. Beat the egg with the water and pour it into the food processor. Pulse several times until the pastry is just moistened but still slightly crumbly. Transfer the pastry to a work surface and gather it into a ball, kneading once or twice. Divide the dough into 8 equal pieces. Flatten each piece into a 3-inch disk, wrap each in plastic and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350°. On a lightly floured surface, roll out a pastry disk to a 6-inch round. Fit it into a 4-inch fluted tartlet pan with a removable bottom; cut off any overhang. Lightly prick the bottom with a fork. Repeat with the remaining pastry. Set the pans on a baking sheet and bake for 30 minutes, or until the pastry is golden and cooked through. In a blender or food processor, blend the milk with the cheese until smooth. Add the cream, eggs and salt and pulse just until combined. Pour the mixture into the tartlet shells and bake for 15 minutes, or until the custard is just set. Let cool for 10 minutes, then unmold the tartlets. Serve hot or at room temperature with the Tomato Confit. Make Ahead The cooled tartlet shells can be wrapped in foil and kept at room temperature overnight. Rate it Print