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.
- 2¼ cups all purpose flour
- 1 teaspoon salt
- ¼ cup cold water
- ¾ cup butter, cut into small pieces
- 1 garlic clove
- 1 cup fresh basil
- 2 tablespoons olive oil
- juice from ½ a lemon
- 8 ounces mascarpone cheese
- 2-3 heirloom tomatoes, sliced thin
- In a food processor, combine flour and salt. Cut in butter until pea-sized pebbles form. Add water and pulse until dough starts to come together. Remove dough and gently knead with hands to form a disc.
- Wrap dough in plastic wrap and refrigerate for at least on hour.
- Preheat oven to 400F.
- On a floured surface roll out the dough so it will fit into a 11 inch round tart pan. Transfer the dough to the pan and press onto sides and bottom. Trim excess dough.
- Use a fork to prick the dough so it doesn’t bubble up while baking. Bake for 12-15 minutes, until dough is golden brown. Remove from oven and let cool completely.
- In a food processor, pulse together garlic, basil, olive oil and lemon juice. Add in the mascarpone cheese. Pulse until mixture is smooth. Once tart shell has cooled, spread mascarpone mixture evenly along bottom. Place thinly sliced tomatoes on top, and sprinkle with some olive oil.
recipe adapted from food52.
recipe rephotographed June 2015.