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Prep time
20 minutes
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Cook time
2 hours 30 minutes
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Serves
8 servings
Author Notes
A tomato tart that may look fancy, but comes together easily. I make a simple tart dough, fill it with a mixture of mascarpone, ricotta, basil, and lemon, then layer sliced heirloom tomatoes on top. And because I didn’t think just one form of tomato was enough, I pile on an abundance of Sungold tomatoes dressed in olive oil and salt.
The first time I made this, I used Stracchino, a creamy and soft cow's milk cheese, but I realized it can be hard to find, so I swapped it for a blend of mascarpone and ricotta. Although it’s not a perfect substitution, the two mixed together replicate the mild and fresh flavor of Stracchino.
Tips & Tricks
• If you have access to it, sub the mascarpone and ricotta with 1 (226 grams) stracchino cheese, if desired. It’s a little saltier than mascarpone and ricotta, so adjust the salt accordingly.
• Swap the heirloom tomatoes for beefsteak if you are making this out of season, and use regular cherry tomatoes (or heirloom cherry tomatoes) instead of Sungolds.
• The tart crust can be made in advance. Roll it out and place it in the pan, then wrap well and freeze for up to 2 months.
• The entire baked tart (up until step 6) can be made ahead and stored in the fridge for up to 2 days in advance. You could also wrap it tightly in plastic and freeze for up to two months.
—Nea Arentzen
Watch This Recipe
Sungold & Heirloom Tomato Tart
Ingredients
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TART CRUST
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1 1/2 cups
(226 grams) all-purpose flour
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1 teaspoon
Diamond Crystal kosher salt
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1/2 cup
(113 grams) unsalted cold butter
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1
egg yolk (about 20 grams)
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2 tablespoons + 2 teaspoons (40 grams) ice water water
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FILLING
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1/2 cup
(113 grams/4 ounces) mascarpone
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1/2 cup
(113 grams/4 ounces) ricotta
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2
large eggs
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1 tablespoon
chopped basil, plus more for garnish
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1
garlic clove, grated
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1 tablespoon
lemon juice
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1 1/4 teaspoons
Diamond Crystal kosher salt
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Freshly ground black pepper
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1
large or 2 small heirloom tomatoes, thinly sliced
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2
(8-ounce) containers Sungold tomatoes, halved (or use heirloom or regular cherry tomatoes instead)
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4 teaspoons
extra-virgin olive oil
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Flaky sea salt, to taste
Directions
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Combine flour and salt in a medium bowl. Grate the cold butter into the bowl, then use a fork or pastry blender to combine until it looks like coarse sand. In a small bowl, mix together the egg yolk and water. Add it to the flour mixture. Press the dough into a flat disc and wrap in plastic wrap. Chill in the fridge for at least 1 hour (or freeze for 30).
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Preheat the oven to 355ºF/180ºC.
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On a lightly floured surface, roll the dough into a 12.5-inch circle around (or 3 inches wider than your tart pan). Drape the dough over a 9 ½-inch tart pan and gently press it into the bottom and sides. Roll the rolling pin over the top of the tart pan, evenly removing the hangover dough. Use a rolling pin to go over the tart shell to get rid of extra hanging pieces. Prick a fork on the bottom. Chill for another 20 minutes in the fridge (or freeze for 10 minutes). Scrunch up parchment, then add pie weights or dried beans. Bake until lightly golden, 20 minutes.
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While the crust parbakes, in a medium bowl, combine the cheese, eggs, basil, garlic, lemon juice, salt, and pepper.
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Toss the sliced heirloom tomatoes in a medium bowl with half of the olive oil and a pinch of salt.
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Add the cheese and egg mixture to the crust. Layer on the seasoned sliced heirloom tomatoes (it’s okay if they overlap). Bake for 40 minutes, then cool to room temperature on the counter.
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Toss the Sungold tomatoes in the remaining olive oil and flaky salt. Layer on top with basil. Slice and serve.
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