Heirloom Tomato Tart With Basil Cream

Name: Heirloom Tomato Tart With Basil Cream
Yield: 1 (9-inch) Tart
Ingredients: 6 tablespoons unsalted butter; 1 cup all-purpose flour; 1/4 cup coarse or medium grind polenta; 1 cup lightly packed finely grated parmesan cheese; 1 1/2 teaspoons kosher salt; 1 teaspoon sugar; undefined undefined Freshly ground black pepper; 1 cup fresh basil; 2 cloves garlic; 8 oz mascarpone cheese; 1/2 undefined juiced; undefined undefined Pinch of salt; 1/4 cup fresh grated parmesan cheese; 2 tablespoons olive oil; 2 undefined large heirloom tomatoes (or 4 small), sliced thick; 2 undefined cloves of garlic, thinly sliced; 2 tablespoons capers, drained; undefined undefined Salt & pepper to taste; 1 tablespoon red wine vinegar (to finish at the end); 1 teaspoon Chili flakes (optional)

Isabelle Jardin

Test Kitchen-Approved

homemade heirloom tomato tart with basil cream and fresh parmesan

Photo by Isabelle Jardin

Serves: 1 (9-inch) Tart
Prep Time: 35 minutes
Cook Time: 1 hour 20 minutes

This savory heirloom tomato tart features jammy tomatoes, a creamy basil mascarpone filling, and a crispy parmesan polenta crust. Perfect for summer lunches or easy entertaining.

Ingredients

Crust

6 tablespoons unsalted butter
1 cup all-purpose flour
1/4 cup coarse or medium grind polenta
1 cup lightly packed finely grated parmesan cheese
1 1/2 teaspoons kosher salt
1 teaspoon sugar
Freshly ground black pepper

Basil Cream

1 cup fresh basil
2 cloves garlic
8 oz mascarpone cheese
1/2 juiced
Pinch of salt
1/4 cup fresh grated parmesan cheese
2 tablespoons olive oil

Tart

2 large heirloom tomatoes (or 4 small), sliced thick
2 cloves of garlic, thinly sliced
2 tablespoons capers, drained
Salt & pepper to taste
1 tablespoon red wine vinegar (to finish at the end)
1 teaspoon Chili flakes (optional)

Directions

For the Crust:

Step 1
Preheat oven to 375 degrees.
Step 2
Heat a small pan over medium heat. Add butter & gently stir until the butter melts & begins to brown (you’ll see browned bits forming at the bottom of your pan & it’ll start to smell like popcorn) remove from heat & set aside.
Step 3
In a medium mixing bowl, combine flour, polenta, parmesan cheese, sugar, salt, pepper, butter & 1-2 tbsp of water.
Step 4
Mix together with a spatula or with hands until well combined.
Step 5
Grab your tart pan & press the dough into the pan with your hands making sure the bottom & sides are evenly packed.
Step 6
Prick the bottom of the crust with a fork (this helps it from getting soggy).
Step 7
Bake in the oven for 20-25 minutes or until golden brown.
Step 8
Set the crust aside leaving the oven on.

For the Basil Cream:

Step 1
In a container, add mascarpone, basil, salt, olive oil, garlic, parmesan & lemon juice.
Step 2
Using an immersion blender, blend all ingredients together until smooth (it’s okay if the basil isn’t completely blended).
Step 3
Set aside!

Assembly:

Step 1
Add basil cream to the bottom of your tart & ensure it’s spread evenly.
Step 2
Add in tomatoes one by one followed by your sliced garlic, capers, salt and pepper.
Step 3
Finish with a bit more grated parmesan.
Step 4
Bake in the oven for 55-60 minutes (allows the tomatoes to get nice & jammy).
Step 5
Once cooled (about 10-15 minutes) add your chili flakes & red wine vinegar.
Step 6
ENJOY!!