by nannydeb
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by Melanie.Einzig
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by nannydeb
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by Melanie.Einzig
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by Lizthechef
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2 1/4 cups
all purpose flour
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1 teaspoon
salt
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1/4 cup
water
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3/4 cups
organic shortening
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1 cup
fresh basil leaves
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1/4 cup
olive oil, give or take
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1
garlic clove
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Salt
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8 ounces
mascarpone cheese
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2 teaspoons
lemon juice
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3
medium heirloom tomatoes, different colors, sliced thin
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Freshly ground black pepper
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Preheat the oven to 400 degrees.
Ask the hotline about this step!In a large bowl sift together flour and salt. Remove 1/4 cup flour to a small bowl and add the water, making a paste.
Ask the hotline about this step!With a pastry cutter, cut the shortening into the flour in the large bowl. Add the paste and mix well.
Ask the hotline about this step!On a floured surface, roll out the pie crust to fit an 11-inch tart pan with a removable bottom.
Ask the hotline about this step!Prick the pie crust all over with a fork or use pie weights so that the crust doesn't bubble up while cooking.
Ask the hotline about this step!Bake for about 15 minutes, until lightly golden, removing the pie weights after 13 minutes. Remove from the oven and cool on a wire rack.
Ask the hotline about this step!In a food processor, puree the basil, olive oil, garlic and a pinch of salt. Set aside.
Ask the hotline about this step!In a small bowl, mix the mascarpone cheese with the lemon juice. Once the pie crust has cooled, spread the cheese on the bottom.
Ask the hotline about this step!Arrange the tomatoes on top of the cheese, sprinkle with salt and pepper and drizzle the basil oil on top. Cut into wedges and serve.
Ask the hotline about this step!I thought I knew all the variations of tarte crust but using a paste is a new one to me. Can't wait to try it.
What a perfect way to serve my hard earned treasure of heirloom tomatoes...and wait til i make homemade marscapone.
This sounds Yummy AND impressive. Can't wait to try :)
I finally made this and it is absolutely delicious! Now that we are up to our ears in tomatoes I will be making it again and again
I've made this twice now. First time I didn't put enough of the basil oil on. Second time, I went for it and it was OUT OF THIS WORLD!!
This weekend I'm going to try it with goat cheese instead of marscapone. Thanks Nannydeb. Another fab dish.
Everyone loves a tart! Especially a dressed up one that you can take to a party. This is
a superb and fresh variation on the tomato cheese thing. LOverly!
Oh, this sounds lovely. Heirlooms are prolific now so I will definitely try it this weekend. Mascarpone and lemon--what a treat. Congratulations to the winner!
Congrats! I am so pleased this recipe won this week as I was off-line during the voting period and couldn't manage to get my own vote for it in.
What a beautiful tart! A great way to use up all my tomatoes!Thanks a bunch.
Made this recipe last using Julia Child's Pate Brisee recipe. It is one of the best things I've ever eaten! I make a tart with a thin layer of goat cheese, halved cherry tomatoes, and shredded basil that is very good, but this surpassed that classic recipe. The 2 TB of lemon juice in the marscapone makes it. Perfect for a hot night
add a glass of perfectly chilled chenin blanc and that hot night becomes nirvana. LOL
I made this with a pint of cherry tomatoes I picked from my garden. Sliced them in half and spread them over the top. I did not have tart pan, so I hand crimped the edges and it gave it a beautiful rustic look with the basil pistou on top. Thank you.
Congrats! This is such a lovely tart!
this looks glorious, am about to attempt it now but have never used organic shortening; could I sub butter?
I've never tried this particular recipe with butter, but many basic pie crusts use butter.
I just now made this for supper and it was lovely. Because San Diego is enjoying its coolest August (so far) since FDR in 1933, I have the urge to (next time) to quickly grill my tomato slices and drape them over the cheese, which will ooze under the heat. I will post my photo but feel free to delete it. Thank you for a wonderful summer recipe!
What a fun recipe, great idea!
congrats girl!!! this looks amazing- can't wait to try it!
I usually steer clear of mascarpone in tarts - I find it too creamy. But this looks so beautiful I think I have to try it. Congrats on being a finalist!
I had not noticed your amazing technique, not to mention the fresh elegance of this tart. My humble little drink next to your incredible tart! Well, I am flattered beyond belief to be in your company.
Thank you, Sagegreen. I've never tried a "lassi" but now I must! It sounds delicious!
Congrats! I am not at all surprised with the outcome and am so happy for you. A very well deserved honor!
Beautiful - thumbs up! Hear my printer cranking out your recipe for the weekend?
Wow! What a nice surprise! I'm excited to be a finalist, thanks!
This is just beautiful! Congrats on being in the finals nannydeb!!
nannydeb you rock. Like the idea of crust with raw tomato. Beautiful.
Delicious! And your photo is great as well...
Thanks! I can't seem to load a picture, however! It was pretty too...
Rick Field is the founder of the pickle company Rick's Picks.
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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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I thought I knew all the variations of tarte crust but using a paste is a new one to me. Can't wait to try it.