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Author Notes: I saw a picture of a tomato tart in Gourmet magazine sometime around 1986. I cut it out and made the tart all one summer and then I lost the page. So I tried to make in on my own by remembering a few basics but adding lots of other herbs and changing things. The picture is still in my mind and I always know what it is supposed to look like. I finally wrote down the ingredients and method that I have developed since I first started making the tart. I make this every summer when the tomatoes are sweet and ripe and fresh from my garden. —themissingingredient
Serves one 11 inch tart
- 3 1/2 lbs heirloom tomatoes
- 1 cup packed basil
- 1 tbs tarragon leaves
- 1 cup low fat ricotta
- 2 large eggs
- 1/2 lb mozzarella, coarsely grated
- 1/2 cup parmesan, grated
- 1 tbs cream
- 3 tbs olive oil
- extra basil and tarragon for garnish.
- tart crust, make your favorite, enough for an 11 inch tart
- Cut the tomatoes into 1/2 inch slices
- Sprinkle the slices with salt and leave to drain in a colander over a bowl for 30 minutes then blot dry.
- In a food processer or blender put the basil, tarragon, ricotta, eggs, mozzarella, cream and parmesan and blend until smooth (it will look like guacamole.
- Blind bake the crust for about 10 minutes (in a tart pan with a removable bottom. Cool.
- To assemble: Start with a layer of the cheese mixture and spread a thin layer on the bottom of the tart.
- Next arrange a layer of tomatoes. then a layer of mix, then tomatoes, ending with a top layer of tomatoes.
- Drizzle the top with olive oil.
- Bake in a 350 degree oven until the mixture is set and cooked, about 30 minutes.
- Cool and garnish with basil.
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
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