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For Topping:

1 lb. of fresh tomatoes, sliced thin (Roma is recommended, but any variety will work)

½ cup fresh parmesan cheese

1 teaspoon Milford Spice Company’s Citrus Sea Salt

½ lemon, juiced

2-3 fresh basil leaves (for garnish)

1 teaspoon extra virgin olive oil

For Crust:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup butter, chilled and diced

1/4 cup ice water


  1. Pre-heat oven to 350 degrees F
  2. In large bowl, combine flour and salt
  3. Add butter until mixture is well combined
  4. Stir in water 1 tablespoon at a time
  5. Form dough into ball and wrap in plastic wrap—refrigerate for at least 4 hours
  6. Roll dough out to fit a tart pan (about 10-12 inches) and press dough evenly into the bottom of the pan
  7. Place sliced tomatoes on top of crust and sprinkle MSP’s Citrus Sea Salt on top
  8. Cut parmesan cheese into small cubes and distribute evenly across the tomatoes
  9. Bake for approximately 45 minutes, until crust is a golden brown
  10. Garnish with chopped basil and drizzle olive oil and fresh lemon juice across top
  11. Serve warm or at room temperature

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