Tomato Tart
A savory tart showcasing fresh tomatoes in a buttery crust, balanced with cheese and herbs.
Equipment
- Mixing Bowl
- Tart Pan
- Oven
Ingredients
Crust Ingredients
- 1 9-inch pre-made pie crust or homemade pastry dough
Filling Ingredients
- 2-3 cups fresh tomatoes (heirloom, cherry, or vine-ripened)
- 1 cup shredded cheese (mozzarella, goat cheese, or Gruyère)
- 1/2 cup ricotta cheese
- 2 large eggs
- 1/4 cup heavy cream
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cloves garlic, minced
- to taste salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar (optional)
Homemade Crust Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
For Dusting
- Flour for dusting the surface
Instructions
- Prepare the Crust: Combine flour and salt in a mixing bowl. Add chilled butter and mix until coarse crumbs form. Gradually add ice water until dough forms a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Roll Out the Dough: Roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch tart pan, pressing into corners and trimming excess. Prick the bottom with a fork.
- Bake the Crust: Bake for about 15 minutes until lightly golden. Remove and let cool slightly.
- Prepare the Filling: Slice tomatoes into rounds. In a mixing bowl, combine ricotta, shredded cheese, eggs, heavy cream, garlic, basil, thyme, salt, and pepper. Mix until smooth.
- Assemble the Tart: Spread the cheese mixture over the baked crust. Arrange sliced tomatoes on top. Drizzle with olive oil and balsamic vinegar if desired.
- Bake the Tart: Bake for an additional 30-35 minutes until filling is set and tomatoes are caramelized.
- Cool and Serve: Allow to cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
Experiment with different cheeses and herbs to customize your tart. Serve with a light salad for a complete meal.