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Author Notes: 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
Makes 1 11 inch tart
- 3 1/2 pounds large heirloom tomatoes
- 1 cup packed basil leaves, plus extra for garnish
- 2 tablespoons tarragon leaves
- 1 cup low fat ricotta
- 1/2 cup parmesan, grated
- 2 eggs
- 8 ounces fresh mozzarella, grated or thinly sliced
- 1 tablespoon heavy cream
- 3 tablespoons olive oil
- crust for 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 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.
- Cool, and garnish with basil.
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper