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Herbed Heirloom Tomato Tart

Herbed Heirloom Tomato Tart, tomato tart, french tomato tart

This summery tart is part quiche, part ricotta pie – and wholly delicious! Perfect for dining al fresco, whether lunch, brunch, weekday dinner, or Meatless Monday – the Herbed Heirloom Tomato Tart is a summery dish that is at once creamy, luscious, and lightly filling with a delicately flaky crust. This is the first time I’ve added coconut oil and I think it made the crust even more tender than when made with only butter. The creaminess comes from using ricotta, which is also much lower in sodium than feta or aged cheese. For us, the fresh flavors of this sunny tart was a welcome departure from the rich multi-course feasts that marked last week’s festivities in China.

Our highly anticipated week in Shanghai was bursting with Grand Opening excitement, drama, speeches, interviews, endless discussion about the business climate and future prospects and, after three non-stop days, we were bursting at the seams from one business luncheon after another filled with tables of traditional Chinese hot dishes, dim sum, and desserts. Then a mere four hours later whisked by car (well, actually creeping by car through Shanghai’s gridlock of traffic) to exuberant three-hour celebratory dinners punctuated with congratulatory toasts until our minds were depleted of things or people to congratulate and we were one, as a family in the Chinese tradition, singing “We Are Family” in a private karaoke session and bonding over arm wrestling as Franklin D.Roosevelt looked on (more on this later) .

Herbed Heirloom tomato tart, savory tarts, french tart, tomato tart

 

Herbed Heirloom Tomato Tart

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Yield: 6 servings

Herbed Heirloom Tomato Tart

A light and luscious creamy tart with a tender flaky crust and bright pops of colorful heirloom tomatoes nestled in herbed cheese.

Ingredients

  • 1-½ cups unbleached all-purpose flour
  • 4 tablespoons butter
  • 1 tablespoon extra-virgin coconut oil
  • 1 large egg
  • 8 ounces organic heirloom cherry tomatoes
  • 2 teaspoons Colman’s mustard
  • 1 cup ricotta cheese
  • 1 cup shredded Emmi Le Gruyere*
  • 2 tablespoons olive oil (I used Meyer lemon olive oil)
  • 3 tablespoons chopped sweet onion
  • 1 clove garlic, peeled and minced
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano leaves
  • 2 teaspoons fresh chopped rosemary leaves or 1 teaspoon dried rosemary
  • Equipment: 10-inch tart pan with removable bottom

Instructions

  1. Preheat oven to 325 degrees.
  2. In a food processor or bowl, combine flour, butter and coconut oil. Whirl or cut in with pastry blender or two knives until fine crumbs form. Add egg and whirl or stir with a fork until dough holds together. Pat dough into a ball, then press evenly over bottom and sides of a 10-inch prepared (greased) tart pan with removable rim.
  3. Bake in oven until crust is pale gold, about 30 minutes.
  4. While the crust is baking, cut cherry tomatoes tomatoes in half lengthwise. In a small bowl, mix oil with onion, garlic, thyme, oregano and rosemary and stir into the ricotta.
  5. Remove baked crust from oven and turn oven to 400 degrees. Spread mustard over bottom of crust, add dollops of half the ricotta cheese mixture and spread evenly, dot with cherry tomato halves, then, sprinkle evenly with half the gruyere cheese, repeat with another layer.
  6. Bake until cheese is lightly browned, about 25 minutes. Remove from oven, let rest for 5 minutes. Remove pan rim. Cut into wedges and serve.

Notes

I used Emmi Le Gruyere - one of Emmi’s premium specialty cheeses, Le Gruyère® is among the world’'s most savored cheeses, made from recipes dating back to 1155 AD. To earn the Le Gruyère® AOC label, strict guidelines are followed. The farmer insures that the cows are fed on a naturally sustainable diet – pastured grass in the summer and hay in the winter. The cheese is made only in copper vats, which allow quick temperature changes and impart a unique, complex character. As the cheese slowly matures in special cellars, every wheel is delicately turned, lightly brined and brushed. This careful process brings out Le Gruyère’s® distinctive flavor, with notes of candied walnuts, dried fruit and spice, it melts beautifully and is a luxurious vehicle for the herbs and tomatoes of this tart.

http://shescookin.com/2013/07/29/herbed-heirloom-tomato-tart/

Enjoy :)

 

Herbed Heirloom Tomato Tart-7410

 

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20 Responses to “Herbed Heirloom Tomato Tart”

  1. Ally's Kitchen
    July 29 at 9:38 am #

    Hey, pretty girl! Yousah just won my heart w/this amazing tomato tart! Elegant and, I know, fabulously flavorful! :) xo

  2. Laura (Tutti Dolci)
    July 29 at 11:57 am #

    I’ve never met a tomato tart I didn’t like, love the all the herbs in this!

  3. RavieNomNoms
    July 30 at 7:07 am #

    OMG….that looks amazing!

  4. I love the idea of adding ricotta to the tart, that truly sounds amazing!!!! I was just thinking about how it was time to make a tart, love enjoying fresh heirloom tomatoes! Beautiful, Hugs, Terra

  5. KAMIE
    August 13 at 11:38 am #

    COLMAN’S…….DRY IN THE SPICE CAN OR REGULAR? THANKS!

    • Priscilla
      August 13 at 12:16 pm #

      Hi Kamie – Use regular Colman’s. Thanks for stopping by!

  6. Maureen
    August 14 at 7:17 am #

    This tart looks really beautiful and I want to try it with someone backyard tomatoes. My question: Step 3 says to grease the tart pan – do you remove the parbaked crust, grease it and replace the crust?

    • Priscilla
      August 14 at 8:53 am #

      Hi Maureen – My mistake! Of course, you grease the tart pan before baking. I’ve corrected the directions – thanks for bringing that to my attention! Enjoy the tart :)

  7. Annette M.Gagne
    August 20 at 7:52 am #

    Can’t wait to try this… Very elegant and I am positive that it will tantalize the pallet with both seasoning and texture…You are a gastronomical artiste!

    • Priscilla
      August 21 at 10:01 am #

      Hi Annette – Thank you – I’m flattered :) Nothing makes me happier than to hear readers are really going to cook the recipes I post. Enjoy!

      • Annette M.Gagne
        August 21 at 11:14 am #

        Using it as the first course for my hubby’s 70th birthday cook out…

        • Priscilla
          August 23 at 12:30 pm #

          Well he deserves the best, Annette! Tell him Happy Birthday for me :)

          • Annette M.Gagne
            August 23 at 4:56 pm #

            Sure will and thanks again for sharing the recipe

  8. Kori Casey
    December 31 at 4:51 pm #

    Where can you find Meyer lemon olive oil?! I want some!

    • Priscilla
      December 31 at 6:16 pm #

      Hi Kori – I buy mine at a shop called “We Olive” – you can get it at any specialty olive oil store. You will love it!!

  9. swanwalk
    March 17 at 2:18 am #

    This looks like a lovely tart. I have a question about the crust. Is the amount of only one half cup of flour printed correctly? That doesn’t seem like enough flour for a 10 inch crust. Thanks.

    • Priscilla
      March 17 at 10:21 am #

      You’re absolutely right, and it should be 1-1/2 cups! I also updated the recipe to the Ziplist format so you can save it to your own recipe box on Ziplist if you choose. Thank you for bringing this to my attention :)

      • swanwalk
        March 17 at 11:33 am #

        Thanks for the update. When summer and those tomatoes come I’ll give it a try.

  10. Andrea
    September 14 at 1:48 pm #

    This looks lovely. I, however, do not have a tart pan. Do you think it would be made well in a regular pie pan?

    • Priscilla
      September 14 at 10:13 pm #

      Hi Andrea – you could definitely make it in a pie pan – a tart pan allows you to remove the “pie” in one piece and present it on a serving platter or cake stand.

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