Heirloom Tomato Tart
  • Cooking Time: 50 minutes
  • Servings: 8
  • Preparation Time: 20 minutes
  • Cornmeal Crust:
  • 1 cup white, all purpose flour
  • 1/2 cup cornmeal
  • 7 tbsp. unsalted butter
  • pinch salt
  • 1/4 cup ice water
  • Filling:
  • 1 egg
  • 4 oz. ricotta cheese
  • 4 oz. goat cheese
  • 1 tbsp minced garlic
  • 1/4 cup basil pesto
  • 1/4 cup Parmesan cheese
  • 2 lbs heirloom tomatoes, cut into 1/4" slices
  1. For the crust: Preheat oven to 350 degrees. Combine dry ingredients. Withe pastry blender, work the butter into the dry mixture until it resembles coarse crumbs. Gradually add water, working the mixture with your hands, until you are able to form a ball of dough. Refrigerate for 30 minutes. Roll out dough on a lightly floured surface and press into 9" tart pan. Bake for 15-20 minutes.
  2. For the filling:
  3. Saute garlic over medium heat until tender and lightly golden. Combine ricotta, goat cheese, garlic and egg. Gently fold in 1/2 of the basil pesto and 1/2 of the Parmesan cheese. Spread filling evenly over the pie shell. Arrange tomatoes over the tart, pressing gently so they are slightly embedded in the filling. Spoon remaining pesto over tomatoes. sprinkle with remaining Parmesan. Bake at 350 degrees for 30 minutes, until cheese is golden brown. Allow to cool before serving.