{Heirloom} Tomato Tart


ok i know it's not the season, so if you are a stickler for seasonal save this recipe until your garden is ripe with heirloom tomatoes...but i found these in the fresh market and they were so beautiful i could not resist. this recipe is easy and impressive, it's a keeper. i recently had the same crust recipe on design*sponge in the kitchen feature. it's the crust i make all summer in italy while i spend time at our home there. try this or the d*s recipe and let me know how you did. i would love to hear about when and where you served it, some photos would be awesome! email them to me and i will post them. {ajphotostylist@gmail.com}

fill the tart shell

crimp the edges, take your time

finished tart can be served at room temperature

Serves 6–8
For the Crust~

2 cups all-purpose flour
1/2 cup olive oil
1/2 tablespoon salt
1/4 cups ice water

Make crust in a food processor. Put flour in the bowl and add oil and salt. Pulse until pebble-sized crumbs appear, and as you pulse, add water through the chute until dough comes together.
*Note: You may need to add a little more water to the dough — it should form a soft ball of dough. Set the dough aside and make the filling. * note this is a very fragile crust handle it with care.

For the Filling~

1 lb. heirloom tomatoes (8 cups sliced)
1/2 teaspoon fine sea salt
4 tablespoons finely chopped shallots
4 tablespoons finely chopped fresh basil leaves
3 tablespoons olive oil
1/2 cup shredded Parmesan cheese* reserve to to top baked tart

toss together and place into the pie crust

Bake on 375F degrees for 1 hour.

Let set for 5 minutes and sprinkle cheese in the top of the crust.

Can be served warm or at room temperature.