This tomato tart sums up summer. Sweet tomatoes and basil sit on top of a mascarpone cheese filling. The crust is flakey and buttery. This dish is made for a celebration with friends – celebrate summer and all it has given us. I shared this recipe with the foodie folks over at Food&_. They are a passionate bunch that developed a beautiful platform made for collaborating and sharing stories centered around good food. Check out their site for delicious dishes and see my recipe for the tomato tart here.
Toss the tomatoes with salt and let the juices drain in a colander over a bowl for about 30 minutes while you work on next steps.
Mix together all ingredients for the crust in a stand mixer. Butter a 10 inch spring-form pan and work dough up the sides for a thin and even crust.
Mix together cheeses, grated onion and fresh ground pepper. Add some fresh basil and a pinch of salt if you like.
Dry tomatoes well with kitchen towel. Place cheese mixture on top of crust and layer tomatoes on top. Top with fresh ground pepper, pinch of salt and drizzle of olive oil.
The reserved tomato juices makes a nice salad dressing – just add a little olive oil and salt and pepper.
I used smaller tomatoes with less water content. Green tomatoes would also be good.
Photography by Paige Alisa