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 flour
- 1 teaspoon salt
- ¼ cup water
- ¾ cup butter
- 1 garlic clove
- 1 cup fresh basil
- 2 table spoons olive oil
- juice from ½ a lemon
- 8 ounces mascarpone cheese
- 2 heirloom tomatoes
- 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.
- 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.
- Put the dough into the freezer for at least 30 minutes (this will help the tart not bubble up or shrink).
- Pre-heat your oven to 400 degrees, and bake for 20-25 minutes, until brown.
- Using a food processor, chop up the garlic and basil. Add olive oil and lemon juice, and pulse to blend well.
- Add in the mascarpone cheese. Pulse until mixture is smooth.
- Using a spoon, spread filling into tart (after it has cooled).
- Thinly slice tomatoes and place on top.
recipe adapted from food52.