We first made this tart with Ashton Keefe. She came over to the house with bags full of heirloom tomatoes declaring that we were going to make a tart, from scratch. After making the dough and the homemade ricotta, we sliced open the tomatoes and let the juices flow over the cutting board. We picked the prettiest one to go on top of our tart and spread it out like a flower before putting it in the oven.
The result is a flaky, juicy, creamy piece of deliciousness. Paired with a salad, this is one of the most perfect summer meals. Bonus: it looks very professional, but it’s very do-able. We promise your friends will be very impressed.
Remember, always buy your produce in season. It will have more flavor and it’s much better for the environment. If it’s not tomato season, sub in another veggie that is in season. This tart would be delicious with zucchini, winter squash, kale, or eggplant.
Ingredients: (Serves 12)
- 3 lb. large assorted tomatoes
- 2 teaspoons salt, divided
- 6 oz. homemade ricotta cheese (recipe here)
- 1/2 cup shredded parmesan cheese
- 1/2 cup mascarpone cheese
- 1 egg
- 1 bunch fresh chives, chopped
- 1 bunch fresh basil, chopped
- 2 teaspoon sugar
(Right) Live Edge Cutting Board
- Preheat oven to 425° F. Line bottom of pie pan with dough and chill.
- Cut all but 1 tomato into bite size pieces and season with 1 teaspoon of salt. Lay flat on a sheet tray for 10 minutes to remove excess moisture and then pat dry. Slice remaining tomato.
- Combine remaining ingredients, with desired amount of herb and remaining salt.
- Spread 1 tablespoon of the cheese along the bottom of the pie shell. Add tomatoes. Then add cheese mixture and arrange remaining tomatoes on top. Add more parmesan or herbs if desired.
- Make for 40 – 55 minutes until browned and bubbly.
- Let cool a bit before serving. Serve with a green salad.
Photography: Sally Griffiths
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