FRESH HEIRLOOM TOMATO TART W/ HERBS
Share
- ✉
-
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. - 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 Your Best Recipe Using Heirloom Tomatoes
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
8 months ago Gibbons
You have a good memory. The original is in the August 1986 issue of Gourmet and is very similar. They made a crust using 1 1/4C flour; 6 T usalted butter; 2 T veg shortening; 1/4 lb. crisp bacon (chopped) and 1/4 tsp salt.
over 1 year ago Lizthechef
Guess I missed this - will try with this summer's bounty - terrific!
over 1 year ago themissingingredient
Try it and check out my profile...I'm a cutie!
almost 3 years ago dymnyno
Pretty pic...I think that I sort of remember the Gourmet version...different but your pic reminded me of it....sounds delicious!