Test Kitchen Content Creator & Recipe Developer at Food52
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.
• Swap the heirloom tomatoes for beefsteak if you are making this out of season, and use regular cherry tomatoes instead of Sungolds. • The entire baked tart 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.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.
Ricotta Entertaining Oscars Memorial Day Summer Mother' S Day Sunday Dinner Basil Fourth Of July Tart Party Holiday Tomato Labor Day Outdoor Entertaining Birthday Bake Make Ahead Dairy Cheese Pie
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