i know it doesn’t make sense to make a cold tomato tart in january, but this has been on my list of things to try for quite some time. so deal with it.

tomato mascarpone tart

Tomato and Mascarpone Tart
Recipe type: Main Dish
Serves: 4-6
For the tart:
  • 2¼ cups flour
  • 1 teaspoon salt
  • ¼ cup water
  • ¾ cup butter
For the filling:
  • 1 garlic clove
  • 1 cup fresh basil
  • 2 table spoons olive oil
  • juice from ½ a lemon
  • 8 ounces mascarpone cheese
  • 2 heirloom tomatoes
To make the tart:
  1. Mix the dry ingredients in a mixer or food processor. Slowly add in water. Cut in butter. Mix until it forms big chunks. Combine with your hands.
  2. On a floured surface roll out the dough so it will fit into a 9 inch round pan with a removable bottom. Lay the dough into the pan, cutting off the edges to make it even.
  3. Put the dough into the freezer for at least 30 minutes (this will help the tart not bubble up or shrink).
  4. Pre-heat your oven to 400 degrees, and bake for 20-25 minutes, until brown.
To make the filling:
  1. Using a food processor, chop up the garlic and basil. Add olive oil and lemon juice, and pulse to blend well.
  2. Add in the mascarpone cheese. Pulse until mixture is smooth.
  3. Using a spoon, spread filling into tart (after it has cooled).
  4. Thinly slice tomatoes and place on top.

recipe adapted from food52.

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