Roasted Tomato Tart with Double-Cheese Crust Recipe

Preheat the oven to 400°F (200°C). Place the tomato slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper. Roast for 15 minutes until softened.

In a large mixing bowl, combine the shredded cheddar cheese and grated Parmesan cheese. Set aside.

In a food processor, combine the all-purpose flour and cold butter. Pulse until the mixture resembles coarse crumbs. Slowly add the ice water while pulsing until the dough comes together.

Transfer the dough onto a lightly floured surface and roll it out into a circle large enough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.

Sprinkle half of the cheese mixture onto the crust. Arrange the roasted tomato slices over the cheese. Top with the remaining cheese mixture.

Bake the tart in the preheated oven for 25-30 minutes or until the crust is golden and the cheese is melted and bubbly.

Allow the tart to cool for a few minutes before slicing and serving.