Heirloom Caprese Tart

tomatotart_11Sometimes I think sadly on my wasted years, those long years leading up to college where I didn’t like tomatoes. It wasn’t that I would turn up my nose to them in a nice pasta, but I didn’t realize that they need very little to shine, that they are an absolutely perfect food meant to be eaten as the center focus rather than a measly addition. tomatotart_4Now of course, I realize my folly, and I am making up for those wasted years by consuming as many tomatoes during tomato season as possible. Because a tomato eaten out of season is nothing more than a soggy red mess. But one eaten in season is tart and tangy, with just a enough sweetness. I especially love the heirloom ones, with their homely lumps and varied colors.

tomatotartcrustA couple weeks ago I got so excited while shopping that I came home with more heriloom tomatoes than anyone can possibly eat in one week. Challenge accepted. We had caprese salad with every meal, thick wedges of tomatoes on sandwiches, and also some eaten almost like apples. And still, there were tomatoes remaining the day before I went out of town. tomatotarttomatoesJames had already headed out of town, which meant there was no obstacle between me and my favorite vehicle for excess vegetable consumption: quiche. Yeah, James doesn’t do quiche. He scorns it as it as egg pie, and his twin hatreds of weird cheeses and multiple food kingdoms baked into one homogenous, slice-able, amazing combination, causes him to pass on every quiche I make. I know, it’s such an unjust waste. But it does free me from my fear of other people eating my food.tomatotartprepAnd so, armed with way too many tomatoes, an intense love of quiche, and the first basil plant all summer that I have managed not to kill (because, ok, James took over the care and harvesting of this one), I set out to make this tart. I modeled my recipe loosely on this one, but minus the long step of fresh roasted garlic and the hard to find cheese, and then I added a topping more like caprese salad because I cannot get enough of that summer treat.
tomatotart_9Heirloom Caprese Tart

  • Pie crust
  • 3-4 heirloom tomatoes
  • 2.5 cups whole milk ricotta
  • 2.5 Tablespoons diced garlic
  • 1 Tablespoon lemon juice (or zest, which would probably be awesome)
  • 1 egg
  • Handful cheese crumbles (I used goat)
  • Salt and pepper
  • Fresh basil
  • Balsamic glaze (I am addicted to the Trader Joe’s one, and when I say addicted, I mean that I have taken to drizzling it on absolutely everything)
  1. For the crust, you can either make one, or just use a pre-made crust, pressed into a tart pan. You will want to par-bake the crust for about 15 minutes, as this tart is juicy.  Listen, I love a homemade crust as much as the next person, and the one on here is the cornmeal tart crust from the Smitten Kitchen cookbook. However, this is a no-judgment blog, and I see absolutely nothing wrong with buying a crust. The tomatoes are the star here.
  2. Combine ricotta, egg, lemon, and garlic, and spread in par-baked pie shell.
  3. Slice tomatoes about 1/3 inch thick and arrange on tart. Press lightly into cheese. Sprinkle with salt and pepper and crumbled cheese.
  4. Bake at 350 45-60 minutes, or until tart doesn’t jiggle and tomatoes are nicely roasted.
  5. Top with diced basil and drizzle with balsamic glaze. Let sit for at least 20 minutes to set.

tomatotart_13

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19 Responses to Heirloom Caprese Tart

  1. This looks delicious! Now I am off to spend an arm and a leg on beautiful heirloom tomatoes in order to recreate this…

  2. Emily says:

    Looks so yummy! Can you believe we’re bumping up against the end of summer?:-(

  3. B says:

    Ooh! That looks so good even (surely) a non-quiche lover (that should be quiche non-lover shouldn’t it?) would want it. By rights, I mean. If I ruled the world, etc.

    • Hannah says:

      You speak the truth. James is just such a pernicious quiche hater (I decided to just drop the love bit) that he is holding out even against this perfection.

  4. Susannah says:

    must go make this NOW. yum!

  5. Oh my does that look delicious! What time is dinner? Want to make that now! I make a similiar type of meal lately what with not having a kitchen due to renos. I buy a premade Pizza crust(no rolling) or Naan bread and mush some fresh tomatoes and garlic in the crust by hand and sprinkle with olive oil and then throw on whatever toppings and throw on bbq!

  6. Rebekah says:

    So pretty! Wish I could send you some of our basil– I can only make so much pesto and I hate seeing it go to waste!

  7. Jen says:

    This is ALL I can think about now! Can’t wait to try it. Nathan echos James when it comes to quiche so I guess I’ll wait for an evening when he has to work late. :)

  8. twistedchica says:

    Oh, my…that looks amazing!

  9. This looks delicious!! Thanks for sharing! =)

  10. AB says:

    Thank you for posting this! I was wanting to buy some heirloom tomatoes last night at the Crystal City farmers market but wasn’t sure what to do with them. Now I know! Thanks!!

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