Heirloom Tomato Tart
Heirloom Tomato Tart is a side dish that serves 8. One portion of this dish contains about 14g of protein, 28g of fat, and a total of 388 calories. For $1.97 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. 411 person found this recipe to be scrumptious and satisfying. If you have ice water, mozzarella, heirloom tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Epicurious. With a spoonacular score of 51%, this dish is pretty good. Heirloom Tomato Tart, Heirloom Tomato Tart, and Heirloom Tomato Tart are very similar to this recipe.
Servings: 8
Preparation duration: 35 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 teaspoon black pepper
1 1/4 cups all-purpose flour
2 lb mixed heirloom tomatoes, sliced 3/4 inch thick
2 to 4 tablespoons ice water
3/4 lb fresh mozzarella (not unsalted), very thinly sliced
2 tablespoons freshly grated parmesan
1/2 cuppesto
1/4 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening
Equipment:
frying pan
food processor
blender
bowl
plastic wrap
oven
tart form
rolling pin
aluminum foil
Cooking instruction summary:
Preparation Make pastry: Blend together flour, butter, shortening, parmesan, pepper, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps. Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated. Gently squeeze a small handful: If it doesn't hold together without falling apart, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Do not overwork dough, or it will become tough.) Turn out dough onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather both portions of dough into 1 ball, then pat into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour. Preheat oven to 375°F. Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim. Roll rolling pin over top of pan to trim dough flush with rim. Lightly prick tart shell all over with a fork. Line shell with foil and fill with pie weights or rice. Bake in middle of oven 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool in pan on a rack. Fill tart shell: Remove side of pan and slide shell onto a platter. Arrange one third of mozzarella in bottom of shell and drizzle with one third of pesto. Arrange one third of tomato slices, overlapping, on top of cheese. Season with salt and pepper. Repeat layering twice. Cooks' note: Tart shell can be made 1 day ahead and kept, covered, at room temperature.
Step by step:
Fill tart shell
1. Remove side of pan and slide shell onto a platter. Arrange one third of mozzarella in bottom of shell and drizzle with one third of pesto. Arrange one third of tomato slices, overlapping, on top of cheese. Season with salt and pepper. Repeat layering twice.
Make pastry
1. Blend together flour, butter, shortening, parmesan, pepper, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps.
2. Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated.
3. Gently squeeze a small handful: If it doesn't hold together without falling apart, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Do not overwork dough, or it will become tough.)
4. Turn out dough onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather both portions of dough into 1 ball, then pat into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour.
5. Preheat oven to 375°F.
6. Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim.
7. Roll rolling pin over top of pan to trim dough flush with rim. Lightly prick tart shell all over with a fork.
8. Line shell with foil and fill with pie weights or rice.
9. Bake in middle of oven 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool in pan on a rack.
Cooks' note
1. Tart shell can be made 1 day ahead and kept, covered, at room temperature.
Nutrition Information:
covered percent of daily need
Related Videos:
Heirloom Tomato and Pesto Tart with Sunny Anderson | Food Network
