Heirloom Tomato Tart
- Makes 1, 9-inch deep-dish tart
- Prep time 30 minutes
- Bake time 30–40 minutes
- 1 cup cold butter
- 2 cups flour
- Pinch kosher salt
- ¼ cup ice water
To Make the Pastry: In the bowl of a stand mixer or by hand, cut the cold butter into the flour and salt, mixing until it’s well-incorporated and roughly the size of small peas. Stream in the ice water, and mix until dough begins to form a ball. Flatten the dough into a disc, and wrap in cling film. Refrigerate for at least 30 minutes or up to several hours. Remove dough from the fridge 30 minutes before rolling.
Roll the dough out into a 12-inch round, and press it gently into a tart pan. Trim the edges, and bake the crust with a sheet of parchment and pie weights or dry beans to keep the shape. Bake until golden and fully cooked. Cool completely.
- 8 ounces soft cream cheese
- 8 ounces ricotta
- 1 cup finely grated Parmesan
- 1 small clove garlic
- ¼ cup chopped flat leaf parsley
- ¼ cup heavy cream
- Salt and pepper to taste
To Make the Filling: Combine the softened cheeses, herbs, seasonings, and cream into a large mixing bowl. Gently mix to combine. Spread filling into the cooled tart shell, and top with sliced heirloom tomatoes, cherry tomatoes, olive oil, sea salt, and pepper. Serve immediately. Best served at room temperature.
- 3 medium heirloom tomatoes, sliced ¼-inch thick.
- ½ cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Flaky sea salt and cracked pepper to taste
Tip: To make this tart in advance, simply make all the components, and assemble when ready to eat. Tart does not keep well with tomatoes on top. If you’d like to save the leftovers, remove tomatoes from the top before refrigeration, and top with fresh slices!