Heirloom Tomato and Lemon Mascarpone Tart

By • July 27, 2010 42 Comments

817 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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&MThe Editors

Serves 6-8

  • 2 1/4 cups all purpose flour
  • 1 teaspoon salt
  • 1/4 cup water
  • 3/4 cup 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.

More Great Recipes: Pies & Tarts|Appetizers|Vegetables|Tomatoes|Tarts

💬 View Comments ()