Heirloom Tomato and Lemon Mascarpone Tart
PREP TIME
30 minutes
COOK TIME
15 minutes
SERVES
6
Ingredients
2 1/4 cups
all purpose flour
1 teaspoon
salt
1/4 cup
water
3/4 cup
organic shortening
1 cup
fresh basil leaves
1/4 cup
olive oil, give or take
1
garlic clove
1 pinch
salt
8 ounces
mascarpone cheese
2 teaspoons
lemon juice
3
medium heirloom tomatoes, different colors, sliced thin
1 pinch
freshly ground black pepper
Ingredients
- Preheat the oven to 400° F.
- 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.
- With a pastry cutter, cut the shortening into the flour in the large bowl. Add the paste and mix well.
- On a floured surface, roll out the pie crust to fit an 11-inch tart pan with a removable bottom.
- Prick the pie crust all over with a fork or use pie weights so that the crust doesn't bubble up while cooking.
- 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.
- In a food processor, puree the basil, olive oil, garlic and a pinch of salt. Set aside.
- In a small bowl, mix the mascarpone cheese with the lemon juice. Once the pie crust has cooled, spread the cheese on the bottom.
- 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.
