Tomato Cheese Tart
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4 to 6
Ingredients
  • 1 9-inch piecrust, the packaged, refrigerated rolled dough such as Pillsbury
  • 1 large red heirloom tomato
  • 1 large yellow heirloom tomato
  • Sea salt
  • 2 tablespoons ricotta cheese
  • 2 tablespoons grated Romano cheese
  • ½ cup grated Gouda cheese
  • 1 tablespoon grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • ¼ cup diced green onion tops
  • ½ cup baby arugula
  • 1 teaspoon minced garlic
  • 1 large egg
  • Freshly ground black pepper
  • ½ cup thinly sliced red onion
  • 3 stalks green onion, steamed in the microwave and drained
  • ½ cup red and yellow cherry tomatoes, sliced
  • ½ cup fresh basil leaves
Instructions
  1. Preheat your oven to 375ºF.
  2. Remove the piecrust from the refrigerator and let come to room temperature. Carefully remove the piecrust from the package and onto a work surface dusted with flour. Sprinkle the top with flour and begin rolling out the dough into a larger circle. Using a tape measure, roll it to 10.5-inch round. This diameter will give you enough excess to build the edges along the rim of the tart pan. Refrigerate until ready to use.
  3. In a 9-inch fluted tart pan with removable bottom coated with non-stick spray, place the piecrust and press it into the flute edges. Remove any excess dough to form a clean edge. If you have any gaps in the piecrust, repair it by using excess dough pressed into the crust with your warm hands. Using a fork, prick the piecrust all over the bottom and the sides. Line the crust with foil and fill with pie weights (or dried beans or raw rice). Bake in the oven until brown around the edges, about 25 minutes. Remove from the oven and remove the foil and pie weights.
  4. Slice the heirloom tomatoes into ¼-inch-thick rounds and place on a paper towel-lined tray. Sprinkle with salt and place another sheet of paper towel on top. Place a tray or cutting board on top to add weight and draw out the excess moisture in the tomatoes.
  5. In a large mixing bowl, add the ricotta, Romano, and Gouda cheeses, and stir to combine. Add the lemon zest, lemon juice, green onion tops, arugula, garlic, and the egg. Stir the egg into the mixture and combine. Season with salt and coarsely ground black pepper.
  6. Into the piecrust, add the filling, making sure to spread it evenly to the edges. Lay the sliced red onions over the filling and press down. Place the heirloom tomato slices on top arranging them in alternating colors. Arrange the stalks of green onion into the mixture and fill in the gaps with cherry tomatoes. Sprinkle with salt and pepper.
  7. Cut 2-inch wide strips of aluminum foil to line the edges of the piecrust to prevent overcooking. Lower the oven temperature to 350ºF and bake until the filling sets and the edges of the pastry begin to brown, 30 to 40 minutes. Remove from the oven and let cool for 30 minutes. Pop the bottom of the tart pan from the fluted metal ring by placing it over a can of vegetables. Slide the tart off the bottom and onto a cake stand or platter and slice. Grind black pepper over the top and sprinkle with fresh basil leaves. Serve at room temperature with a side salad and glass of wine.
Notes
If using frozen pie dough allow 2 hours to defrost. Heirlooms arrive early in the spring but look for hothouse tomatoes or the Creole variety of Louisiana tomatoes in summer. I used cheeses that I had on hand; feel free to try this with Gruyere, Parmesan, or even goat cheese, and let me know how it turns out.
Recipe by Acadiana Table at https://acadianatable.com/2022/04/18/tomato-cheese-tart/