For our last Whole Foods Market-sponsored contest this summer, we couldn't resist one of the most glorious of summer's offerings: the heirloom tomato. Use whatever variety you like, and do to it what you will: the idea is to pay homage to the sweet, sun-kissed essence of this versatile fruit.
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
Read about it »
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We both have this old-school sifter. And we love it.
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This dough calls for shortening, which makes for an exceptionally flaky crust. Amanda uses her pastry cutter to distribute the shortening evenly.
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The paste -- we love learning new tricks from you guys!
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We might actually get this in the oven once we stop chatting.
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Amanda works the paste into the flour and shortening.
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We formed the dough into a ball and chilled it briefly so it would be easier to roll out. This extra step is up to you.
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Amanda's method of rolling out dough between two sheets of floured plastic wrap works like a charm.
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And makes it easier to transfer the dough to the tart pan.
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One of our favorite parts: pulling away the excess dough after running a rolling pin over the edges of the pan.
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If you don't have metal pie weights, you can use rice or any type of dried bean.
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While the tart shell bakes, we stir the lemon juice into the mascarpone.
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And whizz up garlic, basil and olive oil.
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Our heirlooms of choice: Green Zebra, Black Prince, and Brandywine.
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Once the crust has cooled, it's adorned with a thick coating of mascarpone.
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Amanda wants to start with THAT tomato slice.
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The finishing touch: generous daubs of grassy basil oil.
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Heirloom tomatoes (use all red -- green tomatoes do not make the best color lassi), yogurt, sumac, lemon zest, honey, mango, and cardamom.
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You dice the mango and tomatoes.
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Add the mango and tomatoes to the blender.
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Drop in the yogurt -- we used Greek-style Fage yogurt.
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Sumac (again, double the lemon zest if you can't get sumac).
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Sagegreen keeps the honey tame -- add more if you like a sweet lassi.
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Then whiz away!
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Chill the lassi. Garnish with sumac and mint. Drink.
