Heirloom Tomato and Lemon Mascarpone Tart
We both have this old-school sifter. And we love it.
This dough calls for shortening, which makes for an exceptionally flaky crust. Amanda uses her pastry cutter to distribute the shortening evenly.
The paste -- we love learning new tricks from you guys!
We might actually get this in the oven once we stop chatting.
Amanda works the paste into the flour and shortening.
We formed the dough into a ball and chilled it briefly so it would be easier to roll out. This extra step is up to you.
Amanda's method of rolling out dough between two sheets of floured plastic wrap works like a charm.
And makes it easier to transfer the dough to the tart pan.
One of our favorite parts: pulling away the excess dough after running a rolling pin over the edges of the pan.
If you don't have metal pie weights, you can use rice or any type of dried bean.
While the tart shell bakes, we stir the lemon juice into the mascarpone.
And whizz up garlic, basil and olive oil.
Our heirlooms of choice: Green Zebra, Black Prince, and Brandywine.
Once the crust has cooled, it's adorned with a thick coating of mascarpone.
Amanda wants to start with THAT tomato slice.
The finishing touch: generous daubs of grassy basil oil.
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Author Notes: Inspired by the fresh fruit tart, this is a great way to showcase the beautiful colors and shapes of your heirloom tomatoes. Here I used a basic pie crust taught to me by my mother (with shortening), but you can use your favorite or ready made. - nannydeb - nannydeb
Food52 Review: What we love most about this summer tart is the fact that nannydeb doesn't cook the tomatoes, but rather leaves them to shine in all their juicy glory -- that, and the addictive combination of the tomatoes, creamy mascarpone, savory crust, and grassy, garlicky basil oil. What's more, we learned a nifty new technique: you can use a paste of flour and water instead of plain ice water to bring the dough together. This tart would make a very elegant first course, or, paired with a green salad, a perfect lunch al fresco. - A&M - A&M
Serves 6-8
- 2 1/4 cups all purpose flour
- 1 teaspoon salt
- 1/4 cup water
- 3/4 cups organic shortening
- 1 cup fresh basil leaves
- 1/4 cup olive oil, give or take
- 1 garlic clove
- Salt
- 8 ounces mascarpone cheese
- 2 teaspoons lemon juice
- 3 medium heirloom tomatoes, different colors, sliced thin
- Freshly ground black pepper
- Preheat the oven to 400 degrees.
- In a large bowl sift together flour and salt. Remove 1/4 cup flour to a small bowl and add the water, making a paste.
- With a pastry cutter, cut the shortening into the flour in the large bowl. Add the paste and mix well.
- On a floured surface, roll out the pie crust to fit an 11-inch tart pan with a removable bottom.
- Prick the pie crust all over with a fork or use pie weights so that the crust doesn't bubble up while cooking.
- Bake for about 15 minutes, until lightly golden, removing the pie weights after 13 minutes. Remove from the oven and cool on a wire rack.
- In a food processor, puree the basil, olive oil, garlic and a pinch of salt. Set aside.
- In a small bowl, mix the mascarpone cheese with the lemon juice. Once the pie crust has cooled, spread the cheese on the bottom.
- Arrange the tomatoes on top of the cheese, sprinkle with salt and pepper and drizzle the basil oil on top. Cut into wedges and serve.
- Your Best Recipe Using Heirloom Tomatoes Contest Winner!
Tags: Side Dishes
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4 months ago vivavo
So pretty. I mixed the basil/garlic/lemon into the mascarpone instead of drizzling it on top and really enjoyed it that way. I made it in the middle of winter just because I really wanted it! I'm sure in the summer when the tomatoes are nice and fresh it would be even better.
My version here: http://www.thingsimadetoday...
10 months ago pamelag
Easy, delicious, and a gorgeous presentation for a summer party. Thank you for this fabulous recipe!
10 months ago pamelag
Easy, delicious, and a gorgeous presentation for a summer party. Thank you for this fabulous recipe!
11 months ago jstew52
I made this last year and it was terrific. We couldn't finish it in one meal, and loved the way the crust held it's "crispiness" even after sitting on the counter overnight.
over 1 year ago Sara mcintire
I thought I knew all the variations of tarte crust but using a paste is a new one to me. Can't wait to try it.
over 1 year ago Sara mcintire
I thought I knew all the variations of tarte crust but using a paste is a new one to me. Can't wait to try it.
almost 2 years ago Kerryloves2travel
What a perfect way to serve my hard earned treasure of heirloom tomatoes...and wait til i make homemade marscapone.
This sounds Yummy AND impressive. Can't wait to try :)
about 2 years ago aargersi
Abbie is a trusted source on General Cooking.
I finally made this and it is absolutely delicious! Now that we are up to our ears in tomatoes I will be making it again and again
over 2 years ago DAVILCHICK
I've made this twice now. First time I didn't put enough of the basil oil on. Second time, I went for it and it was OUT OF THIS WORLD!!
This weekend I'm going to try it with goat cheese instead of marscapone. Thanks Nannydeb. Another fab dish.
almost 3 years ago uenotaylor
Everyone loves a tart! Especially a dressed up one that you can take to a party. This is
a superb and fresh variation on the tomato cheese thing. LOverly!
almost 3 years ago shelovestocook
Oh, this sounds lovely. Heirlooms are prolific now so I will definitely try it this weekend. Mascarpone and lemon--what a treat. Congratulations to the winner!
almost 3 years ago cheese1227
Congrats! I am so pleased this recipe won this week as I was off-line during the voting period and couldn't manage to get my own vote for it in.
almost 3 years ago CaliforniaGreekGirl
What a beautiful tart! A great way to use up all my tomatoes!Thanks a bunch.
almost 3 years ago veronique
Made this recipe last using Julia Child's Pate Brisee recipe. It is one of the best things I've ever eaten! I make a tart with a thin layer of goat cheese, halved cherry tomatoes, and shredded basil that is very good, but this surpassed that classic recipe. The 2 TB of lemon juice in the marscapone makes it. Perfect for a hot night
almost 3 years ago thirschfeld
add a glass of perfectly chilled chenin blanc and that hot night becomes nirvana. LOL
almost 3 years ago RobertCIA
I made this with a pint of cherry tomatoes I picked from my garden. Sliced them in half and spread them over the top. I did not have tart pan, so I hand crimped the edges and it gave it a beautiful rustic look with the basil pistou on top. Thank you.
almost 3 years ago aliyaleekong
Congrats! This is such a lovely tart!
almost 3 years ago Shaya
this looks glorious, am about to attempt it now but have never used organic shortening; could I sub butter?
almost 3 years ago nannydeb
I've never tried this particular recipe with butter, but many basic pie crusts use butter.
almost 3 years ago Lizthechef
I just now made this for supper and it was lovely. Because San Diego is enjoying its coolest August (so far) since FDR in 1933, I have the urge to (next time) to quickly grill my tomato slices and drape them over the cheese, which will ooze under the heat. I will post my photo but feel free to delete it. Thank you for a wonderful summer recipe!
almost 3 years ago nannydeb
I'm so glad you made it and liked it and photographed it!
almost 3 years ago WinnieAb
Beautiful! Will definitely try this one soon ;)
almost 3 years ago lapadia
Congrats on the EP and being in the finals!
almost 3 years ago Midge
Congrats nannydeb! Can't wait to make this with my tomatoes.
almost 3 years ago drbabs
Barbara is a trusted source on General Cooking.
Congratulations on being a finalist--this looks wonderful!
almost 3 years ago KelseyTheNaptimeChef
What a fun recipe, great idea!
almost 3 years ago arielleclementine
congrats girl!!! this looks amazing- can't wait to try it!
almost 3 years ago Heena
I usually steer clear of mascarpone in tarts - I find it too creamy. But this looks so beautiful I think I have to try it. Congrats on being a finalist!
almost 3 years ago Sagegreen
I had not noticed your amazing technique, not to mention the fresh elegance of this tart. My humble little drink next to your incredible tart! Well, I am flattered beyond belief to be in your company.
almost 3 years ago nannydeb
Thank you, Sagegreen. I've never tried a "lassi" but now I must! It sounds delicious!
almost 3 years ago Sagegreen
Congrats! I am not at all surprised with the outcome and am so happy for you. A very well deserved honor!
almost 3 years ago marley16
Sounds exquisite!
almost 3 years ago Lizthechef
Beautiful - thumbs up! Hear my printer cranking out your recipe for the weekend?
almost 3 years ago nannydeb
Wow! What a nice surprise! I'm excited to be a finalist, thanks!
almost 3 years ago dymnyno
Beautiful.....I knew this was a winner as soon as I saw it!!!
almost 3 years ago TheWimpyVegetarian
This is just beautiful! Congrats on being in the finals nannydeb!!
almost 3 years ago thirschfeld
nannydeb you rock. Like the idea of crust with raw tomato. Beautiful.
almost 3 years ago ehrrin
I can't wait to make this!
almost 3 years ago aargersi
Abbie is a trusted source on General Cooking.
I want!!!!
almost 3 years ago Lizthechef
Delicious! And your photo is great as well...
almost 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
This sounds terrific, nannydeb!
almost 3 years ago nannydeb
Thanks! I can't seem to load a picture, however! It was pretty too...