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Heirloom Tomato Tart

This tomato tart, with an herbed pâte brisée crust, ricotta and mascarpone filling, and a touch of roasted garlic, is a beautiful addition to any summer table.Inspired by Williams-Sonoma Test Kitchens

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 50 mins
Servings: 6 for a light lunch
Calories: 547 kcal
Course: Main Course
Cuisine: Vegan

Ingredients

For the Herbed Pâte Brisée
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 9 tablespoons unsalted butter , chilled and cut into 1/4-inch cubes
  • 1/2 tablespoon fresh thyme
  • 1 tablespoon fresh chives , snipped
  • 2 tablespoons fresh basil , chopped
  • 3-5 tablespoons ice water
For the Ricotta-Mascarpone Filling
  • 1-1/2 cups ricotta *whole or part-skim
  • 1/2 cup mascarpone cheese
  • 3/4 cup grated parmigiano reggiano
For the Roasted Garlic
  • 1 whole head garlic
  • 1 tablespoon extra-virgin olive oil
To Assemble the Tart
  • 1-1/2 pounds assorted heirloom tomatoes , cut into 1/4-inch slices
  • fresh basil for garnish , cut into a chiffonade
  • extra virgin olive oil , for drizzling
  • sea salt and freshly ground pepper , to taste

Instructions

Make the Herbed Pâte Brisée
    Cup of Yum
  1. Place flour and salt in the bowl of a food processor and pulse 2-3 times to combine.  Add chilled butter and pulse until the mixture is the consistency of a coarse meal, about 10 one-second pulses. Add the herbs and pulse 2-3 times.
  2. Add ice water, one tablespoon at a time, pulsing until dough just begins to come together, but is not sticky.  For a tender crust, do not over mix.  Pinch a small amount of dough between your fingertips. If it feels crumbly, add additional ice water in 1-tablespoon increments. Transfer dough to a clean work surface and shape into a disk.  Wrap tightly in plastic wrap and refrigerate for at least one hour.
  3. On a lightly-floured surface, roll chilled dough to a 13-inch circle (about 1/8-inch thick).  Roll dough onto rolling pin and gently transfer to a 10 1/4-inch tart pan.  Gently ease dough into the pan, being careful not to stretch it.  Fold excess dough into the pan to make a wall of double thickness. Refrigerate 30 minutes.
  4. Preheat oven to 425 degrees F. Pierce the chilled crust all over with a fork ("docking the crust"), line with parchment or foil, and fill with dried beans or pie weights.  Place on a baking sheet and bake for 25 minutes.
  5. Remove parchment/foil and beans/weights.  Reduce oven temperature to 350 degrees F and continue baking 10-15 minutes, until crust is a light golden brown.  Remove from oven and cool completely.
Make the Ricotta-Mascarpone Filling
  1. In the bowl of a food processor, combine ricotta, mascarpone, and Parmiggiano-Reggiano.  Process until smooth.  Refrigerate until ready to assemble tart.
Make the Roasted Garlic
  1. Preheat oven to 425 degrees F.  Cut the top off of the garlic head, about 1/4-inch down, to expose cloves.  Place on a square of foil.  Drizzle with extra virgin olive oil.  Wrap foil up around the garlic to make a purse.  Place on a baking sheet and roast for 45 minutes to an hour, until garlic is golden, soft, and fragrant.  Cool to room temperature.**
Assemble the Tart
  1. Spread 2-3 cloves of roasted garlic on the bottom of the cooled tart shell.  Fill with ricotta-mascarpone mixture. Layer heirloom tomatoes on top of the filling to cover. Sprinkle the tart with sea salt and freshly ground pepper, lightly drizzle with extra virgin olive oil, and garnish with the basil chiffonade.
  2. Cut into slices, passing additional salt and pepper to taste.

Notes

  • *If your brand of ricotta is especially milky, it's best to strain it in cheesecloth for a few hours before making the filling so it isn't too loose.
  • **This makes more roasted garlic than you need.  To store leftovers, place the cloves in a covered container with a bit of extra virgin olive oil.  Sweet roasted garlic is delicious spread onto slices of lightly-toasted baguette, or mixed into mayonnaise for sandwiches.
  • Make ahead: All tart components can be prepared a day or two in advance.  I prefer to slice the tomatoes and assemble the tart just before serving to preserve the crust's crispness.

Nutrition Information

Calories 547kcal (27%) Carbohydrates 31g (10%) Protein 17g (34%) Fat 39g (60%) Saturated Fat 23g (115%) Cholesterol 103mg (34%) Sodium 465mg (19%) Potassium 378mg (11%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2190IU (44%) Vitamin C 16.9mg (19%) Calcium 325mg (33%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 6for a light lunch

Amount Per Serving

Calories 547

% Daily Value*

Calories 547kcal 27%
Carbohydrates 31g 10%
Protein 17g 34%
Fat 39g 60%
Saturated Fat 23g 115%
Cholesterol 103mg 34%
Sodium 465mg 19%
Potassium 378mg 8%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 2190IU 44%
Vitamin C 16.9mg 19%
Calcium 325mg 33%
Iron 2.2mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.