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
Ingredients
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3 1/2 pounds
large heirloom tomatoes
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1 cup
packed basil leaves, plus extra for garnish
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2 tablespoons
tarragon leaves
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1 cup
low fat ricotta
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1/2 cup
parmesan, grated
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2
eggs
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8 ounces
fresh mozzarella, grated or thinly sliced
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1 tablespoon
heavy cream
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3 tablespoons
olive oil
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crust for 11 inch tart
Directions
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Cut the tomatoes into 1/2 inch slices.
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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.
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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)
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Blind bake the crust for about 10 minutes in a tart pan with a removable bottom. Cool.
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To assemble: Start with a layer of the cheese mixture, spreading a thin layer on the bottom of the tart crust.
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Next, arrange a layer of tomatoes, then a layer of cheese mixture, then tomatoes, ending with a top layer of tomatoes.
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Drizzle the top with a little olive oil.
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Bake in a 350 degree oven until the mixture is set and cooked, about 40 minutes.
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Cool, and garnish with basil.
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