Make Ahead

Heirloom Tomato and Lemon Mascarpone Tart

July 27, 2010
2 Ratings
Photo by Julia Gartland
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. - nannydeb —nannydeb

Test Kitchen Notes

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&M —The Editors

  • Prep time 30 minutes
  • Cook time 15 minutes
  • Serves 6
  • 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
  • 1 pinch salt
  • 8 ounces mascarpone cheese
  • 2 teaspoons lemon juice
  • 3 medium heirloom tomatoes, different colors, sliced thin
  • 1 pinch freshly ground black pepper
In This Recipe
  1. Preheat the oven to 400° F.
  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.

See what other Food52ers are saying.

  • aargersi
  • cheese1227
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Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!