Serves 6
36 min
Heirloom Tomato Tart
Recipe GLPR2879aa8cd15dcd
A elegant rustic tart featuring a crispy pastry crust topped with a creamy ricotta and blue cheese spread, crowned with fresh heirloom tomato slices, aromatic basil, and a hint of lemon zest. Perfect as an appetizer or light main course.
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Ingredients
1 refrigerated pie crust
1 cup ricotta cheese
3 ounces blue cheese
1/4 teaspoon grated lemon zest
1 pound assorted heirloom tomatoes, sliced
Torn fresh basil leaves
Maldon sea salt
Freshly cracked black pepper
Directions
Preheat your oven to 400°F. Carefully press the refrigerated pie crust into a 9-inch tart pan, then trim away any overhanging edges with a knife. Pierce the bottom of the crust several times with the tines of a fork to prevent puffing during baking.
Line the crust with parchment paper and fill it with pie weights or dried beans to keep it from rising. Bake for 16 to 18 minutes until the crust turns light golden brown.
Carefully remove the pie weights and parchment paper, then transfer the crust to a wire rack and let it cool completely.
While the crust cools, combine the ricotta cheese, blue cheese, and lemon zest in a medium bowl. Whisk together until the mixture is smooth and well blended.
Once the crust has cooled, spread the ricotta mixture in an even layer across the bottom of the tart shell.
Arrange the sliced heirloom tomatoes in a decorative pattern over the cheese filling. Scatter the torn basil leaves over the tomatoes, then season with Maldon sea salt and freshly cracked black pepper to taste. Slice and serve immediately.
