FRESH HEIRLOOM TOMATO TART W/ HERBS

By • July 29, 2010 • 5 Comments


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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
  1. Cut the tomatoes into 1/2 inch slices
  2. Sprinkle the slices with salt and leave to drain in a colander over a bowl for 30 minutes then blot dry.
  3. 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.
  4. Blind bake the crust for about 10 minutes (in a tart pan with a removable bottom. Cool.
  5. To assemble: Start with a layer of the cheese mixture and spread a thin layer on the bottom of the tart.
  6. Next arrange a layer of tomatoes. then a layer of mix, then tomatoes, ending with a top layer of tomatoes.
  7. Drizzle the top with olive oil.
  8. Bake in a 350 degree oven until the mixture is set and cooked, about 30 minutes.
  9. Cool and garnish with basil.

Tags: basil, tarragon, tart, tomatoes

Comments (5) Questions (0)

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Newliztoqueicon-2

8 months ago Lizthechef

This is delicious, but I reduce the portions, as the tart pan goes over as it cooks - but it is YUMMY!

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over 1 year 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.

Newliztoqueicon-2

over 2 years ago Lizthechef

Guess I missed this - will try with this summer's bounty - terrific!

Dscn0624

over 2 years ago themissingingredient

Try it and check out my profile...I'm a cutie!

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over 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!