Tomato tart





Despite the fanciness of the name “torte,” Burros’s recipe is essentially a variant on a pound cake, which might be the key to its popularity. In the finicky, ultra-precise world of cake-making, where a baker can be entirely undone by a misstep as minor as introducing her eggs to a batter at the wrong temperature, pound cake is virtually foolproof. The entire recipe is right there in the name, as simple as can be: a pound of flour, a pound of butter, a pound of sugar, a pound of eggs. It’s dense, rich, and wonderfully forgiving




unsalted butter, for greasing pan
200 grams (1½ cups) all-purpose flour, plus more for dusting the pan
12 to 16 ounces of fresh tomatoes (large vine-ripened or heirloom, medium plum or campari, or small cherry or grape, or a mix of all)
2 tsp. kosher salt, divided, plus more for sprinkling
100 grams (1 cup) finely grated Parmesan cheese
100 grams (7 tablespoons) unsalted butter
100 grams (½ cup) extra-virgin olive oil, plus more for brushing
4 large eggs
2 tsp. baking powder
1 tsp. freshly ground black pepper, plus more for sprinkling