I have made this tomato tart so many times for so many years, I almost forgot that the original inspiration was from a 1980's Gourmet magazine. It is as delicious as it is beautiful. I have designed many table tops to coordinate with this wonderful tart. —dymnyno
3 1/2 pounds
large heirloom tomatoes
packed basil leaves, plus extra for garnish
low fat ricotta
fresh mozzarella, grated or thinly sliced
crust for 11 inch tart
In This Recipe
Cut the tomatoes into 1/2 inch slices.
Sprinkle the slices with salt and leave to drain in a colander over a bowl for about 30 minutes. Remove and pat dry with a paper towel.
In a food processor 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, spreading a thin layer on the bottom of the tart crust.
Next, arrange a layer of tomatoes, then a layer of cheese mixture, then tomatoes, ending with a top layer of tomatoes.
Drizzle the top with a little olive oil.
Bake in a 350 degree oven until the mixture is set and cooked, about 40 minutes.