Heirloom Tomato and Lemon Mascarpone Tart

By • July 27, 2010 • 42 Comments


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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. - nannydebnannydeb

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&MA&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
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. With a pastry cutter, cut the shortening into the flour in the large bowl. Add the paste and mix well.
  4. On a floured surface, roll out the pie crust to fit an 11-inch tart pan with a removable bottom.
  5. Prick the pie crust all over with a fork or use pie weights so that the crust doesn't bubble up while cooking.
  6. 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.
  7. In a food processor, puree the basil, olive oil, garlic and a pinch of salt. Set aside.
  8. In a small bowl, mix the mascarpone cheese with the lemon juice. Once the pie crust has cooled, spread the cheese on the bottom.
  9. 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.

Tags: Side Dishes

Comments (42) Questions (0)

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about 1 year 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...

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over 1 year ago pamelag

Easy, delicious, and a gorgeous presentation for a summer party. Thank you for this fabulous recipe!

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over 1 year ago pamelag

Easy, delicious, and a gorgeous presentation for a summer party. Thank you for this fabulous recipe!

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over 1 year 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.

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over 2 years 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.

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over 2 years 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.

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over 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 :)

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almost 3 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

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over 3 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.

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over 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!

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over 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!

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over 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.

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over 3 years ago CaliforniaGreekGirl

What a beautiful tart! A great way to use up all my tomatoes!Thanks a bunch.

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over 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

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over 3 years ago thirschfeld

add a glass of perfectly chilled chenin blanc and that hot night becomes nirvana. LOL

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over 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.

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over 3 years ago aliyaleekong

Congrats! This is such a lovely tart!

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over 3 years ago Shaya

this looks glorious, am about to attempt it now but have never used organic shortening; could I sub butter?

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over 3 years ago nannydeb

I've never tried this particular recipe with butter, but many basic pie crusts use butter.

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over 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!

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over 3 years ago nannydeb

I'm so glad you made it and liked it and photographed it!

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over 3 years ago WinnieAb

Beautiful! Will definitely try this one soon ;)

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over 3 years ago lapadia

Congrats on the EP and being in the finals!