The tomato “situation” continues at our house.  Don’t think I am not grateful for the bounty of fruit this summer!  It is just sad that the season is so short and it happens all at once!  After making 8 quarts of sauce this weekend, I still have about 30 pounds of tomatoes, in varying stages of ripeness.

I searched the internet for a Tomato Tart recipe that would incorporate all the things in my refrigerator that I needed to use up.  Pesto, Mascarpone, Ricotta, Parmesan…. I found variations, but not exactly what I wanted.  Below is the combination I came up with.  It was quite yummy!

Laura’s Tomato Tart

Prepare the crust

Pie crust preparation has been revolutionized by the food processor!  I only started making crust about 3 years ago.  Up to that point, I used the frozen or refrigerated options.  There were a couple of good reasons:  First, I really did not have a proper counter to roll out dough, until the kitchen remodel in 2010!  Second, I think I inherited “fear of dough” from my Mom.  I will never forget walking in the door from school at about age 10, just in time to hear my Mom let out a word I had not heard her use before, while watching the dough, bowl and rolling-pin go into the garbage can!  I don’t remember what happened after that…. I don’t think there was a pie!  Anyway, if you have a food processor, make the crust from scratch.  It is worth the effort and you know exactly what is in it!  Detailed instructions below.  This is a very easy dough to work with.

(The Crust Recipe is Ina Garten’s, from Barefoot in Paris, 2004)

1 1/2 cups regular flour, plus more for dusting the board

1/2 teaspoon Kosher salt

12 tablespoons cold unsalted butter, divided

3 to 4 tablespoons ice water

Have all your ingredients ready to go. (pic 1) Put the flour and 1/2 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and (pic 2) pulse until the butter is the size of peas.  With the machine running, add the ice water a tablespoon at a time, and process until the dough becomes crumbly (pic 3). Don’t over process. (pic 4)Dump the dough out on a floured board, (pic 5) gather it loosely into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Roll the chilled dough on a well-floured surface to desired thickness, and fit it into tart pan. Roll the pin over the top to cut off the excess dough.

(Thanks for the video and music, Dave!)

Cut a square of foil to fit into the pan.  Spray with olive oil spray on one side and place, oil side down, into the tart pan.  Fill the foil with beans or pie weights.

 

Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.

Prepare the filling

Place all ingredients in a bowl and mix well.  Chill in refrigerator until ready to use.

8 oz. Mascarpone cheese

8 oz. Ricotta cheese

1 cup grated Parmesan

2 eggs

3 Tablespoons Pesto

Salt and Pepper

Prepare the tomatoes

Line a baking pan with parchment paper and spray lightly with olive oil spray.  Slice the tomatoes into fairly thick slices and place on the paper.  Season with salt and pepper and roast at 350′ about 15 minutes.  Set aside until ready to top the tart. (Pre-roasting ensures the tart will not get too watery.) Tomato varieties below are Brandywine, Green Zebra and Juane Flamme.

Assemble the Tart

Pour the prepared cheese mixture into the pre-baked tart shell.  Bake 75% of the way done – about 40 minutes at 350′.  Place the roasted tomatoes on top and return the tart to the oven for another 10 – 15 minutes, until firm.  Serve the tart at room temperature, with a little fresh basil sprinkled on top.