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Heirloom Tomato Tart

September 19, 2021
from NYT Cooking

Ingredients

  • Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round (see Note)
  • 1 ½ pounds ripe heirloom tomatoes (about 4 medium)
  • ¼ cup store-bought pesto
  • ¾ cup shredded mozzarella (about 3 ounces)
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh oregano
  • 3 large eggs
  • ⅓ cup heavy cream
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Directions

  1. Heat oven to 350 degrees.
  2. Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners’ sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
  3. Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
  4. Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust. Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
  5. Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
  6. Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
  7. Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
  8. In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
  9. Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
  10. Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes.
  11. Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.
  12. Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
  13. Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
  14. Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).

Tip: blind bake the tart crust for a little while before adding the filling. Otherwise, the crust will be soggy in the middle. Can also add some grated lemon peel to cut sweetness.

From → Recipes, Tomato

One Comment
  1. This looks really inviting!

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