Your Best Recipe Using Heirloom Tomatoes

We both have this old-school sifter. And we love it.

This dough calls for shortening, which makes for an exceptionally flaky crust. Amanda uses her pastry cutter to distribute the shortening evenly.

The paste -- we love learning new tricks from you guys!

We might actually get this in the oven once we stop chatting.

Amanda works the paste into the flour and shortening.

We formed the dough into a ball and chilled it briefly so it would be easier to roll out. This extra step is up to you.

Amanda's method of rolling out dough between two sheets of floured plastic wrap works like a charm.

And makes it easier to transfer the dough to the tart pan.

One of our favorite parts: pulling away the excess dough after running a rolling pin over the edges of the pan.

If you don't have metal pie weights, you can use rice or any type of dried bean.

While the tart shell bakes, we stir the lemon juice into the mascarpone.

And whizz up garlic, basil and olive oil.

Our heirlooms of choice: Green Zebra, Black Prince, and Brandywine.

Once the crust has cooled, it's adorned with a thick coating of mascarpone.

Amanda wants to start with THAT tomato slice.

The finishing touch: generous daubs of grassy basil oil.

Heirloom tomatoes (use all red -- green tomatoes do not make the best color lassi), yogurt, sumac, lemon zest, honey, mango, and cardamom.

You dice the mango and tomatoes.

Add the mango and tomatoes to the blender.

Drop in the yogurt -- we used Greek-style Fage yogurt.

Sumac (again, double the lemon zest if you can't get sumac).

Sagegreen keeps the honey tame -- add more if you like a sweet lassi.

Then whiz away!

Chill the lassi. Garnish with sumac and mint. Drink.