Serves 4
300 min
Salt and Pepper Heirloom Tomato Tart with Whipped Feta
Recipe GLPR9ad8cd3bb1e75a
A rustic, elegant savory tart featuring a buttery, flaky pastry crust filled with creamy whipped feta cheese and topped with fresh, colorful heirloom tomato slices, fresh basil, and a drizzle of balsamic glaze. Perfect for summer entertaining or a sophisticated appetizer.
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Ingredients
2 cups sifted all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon white vinegar
1/4 cup ice-cold water
8 ounces feta cheese, crumbled and at room temperature
3 ounces cream cheese, at room temperature
4 to 6 large heirloom tomatoes, sliced
Fresh basil leaves
Freshly ground black pepper, to taste
Balsamic glaze, for drizzling
Directions
Combine the flour, sugar, and salt in a food processor and pulse until just mixed. In a small bowl, whisk together the beaten egg, white vinegar, and ice-cold water; set aside.
Add the cold butter pieces to the food processor with the flour mixture. Pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter visible throughout.
Sprinkle the egg and water mixture over the flour and butter, then pulse until the dough just begins to come together. Do not overmix.
Transfer the dough to a clean work surface and gather it gently with your hands until it forms a cohesive disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 400°F. Remove the dough from the refrigerator and roll it out on a lightly floured surface until it is large enough to fit your tart pan (a 10-inch springform or tart pan works well). Carefully transfer the dough to the pan and press it firmly into the bottom and sides. Prick the crust all over with a fork to prevent puffing.
Bake the crust for 20 to 25 minutes, until it is golden brown and set. Remove from the oven and allow it to cool to room temperature.
While the crust cools, prepare the whipped feta. Add the crumbled feta cheese to a food processor and pulse until it forms small crumbs. Add the room-temperature cream cheese and puree for 4 to 5 minutes, scraping down the sides as needed, until the mixture is smooth, creamy, and fluffy.
Spread the whipped feta mixture evenly over the cooled tart crust. Arrange the sliced heirloom tomatoes over the feta layer, overlapping them slightly. Season generously with salt and freshly ground black pepper. Scatter fresh basil leaves over the top and drizzle with balsamic glaze.
Slice and serve immediately for best results. The tart may be refrigerated overnight, but it is best enjoyed fresh. For make-ahead convenience, prepare the crust and whipped feta separately, then assemble just before serving.
