An Heirloom Tomato Tart Recipe from Waiting On Martha (2024)

July 7, 2014

Story By: Mandy Kellogg Rye

Filed Under > 30 Minute Meals

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An Heirloom Tomato Tart Recipe from Waiting On Martha (1)An Heirloom Tomato Tart Recipe from Waiting On Martha (2)

In my kitchen one of the many pleasures of summer will always be the bounty of heirloom tomatoes. So when the latest Williams Sonoma catalog landed on my doorstep I didn’t have to even open the pages to know I was going to re-create their Heirloom Tomato Tart. Of course I had to put my own spin on thingsby subbing out Parmesan cheese for goat and adding chives to compliment the basil, and next time I think I’ll add fresh grilled sweet corn to the mix, but other than that I found the recipe to be a refreshing summer treat. A treat that will make its way on to my table all summer long.Enjoy! truly, MKR

*Le Creuset tart dish || Williams Sonoma placemats (old but I love THESE) || Waiting On Martha salt & pepper cellars || Waiting On Martha fork & spoon dipping dishes || Williams Sonoma pie weights || Williams Sonoma Offset Icing spatula

Heirloom Tomato Tart

2014-07-06 13:48:27

Yields 8

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Prep Time

2 hr

Cook Time

25 min

Total Time

2 min

Prep Time

2 hr

Cook Time

25 min

Total Time

2 min

For the filling

  1. 2 cups ricotta cheese
  2. 2 cups crumbled goat cheese
  3. 1 1/2 Tbs. chopped fresh basil
  4. 1 1/2 Tbs. chopped fresh chives
  5. Salt and freshly ground pepper, to taste
  6. 1 1/2 lb. heirloom tomatoes, sliced 1/4 inch thick
  7. Sea salt and freshly ground pepper for finishing
  8. Small basil leaves for finishing
  9. Chopped chives for finishing

For the dough

  1. 2 1/2 cups all-purpose flour
  2. 1 tsp. salt
  3. 20 Tbs. chilled unsalted butter, cut into 1/2-inch pieces
  4. 1/4 cup ice water, plus more as needed

For the dough

  1. In the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine.
  2. Add the butter and pulse until the mixture resembles coarse meal.
  3. Add the 1/4 cup ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition.
  4. Turn the dough out onto a work surface and shape into a 5-inch disk.
  5. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.

For the tart

  1. Position a rack in the lower third of oven and preheat to 400°F.
  2. On a lightly floured surface, roll out the dough to 1/8 inch thick to fit a 10 1/4-inch round tart pan.
  3. Coat tart pan with a non stick baking spray or lightly flour to prevent sticking.
  4. Press the dough into the pan and trim.
  5. Place the tart pan on a baking sheet and fill the pan with pie weights. Bake for 12-15 minutes, then remove the parchment and weights and continue baking until the crust is baked through and light golden brown, about 10 minutes. If edges begin to burn cover with pie or tin foil.
  6. Transfer to a wire rack and let cool completely in the tart pan.
  7. In a bowl, combine the ricotta, goat cheese, chives and basil. Mix, and season to taste with salt and pepper.
  8. Using a small offset (or icing) spatula spread the mixture into the cooled tart shell making it about 1/2 inch thick.
  9. Top with the tomato slices and sprinkle with salt, pepper, chives, and basil leaves.
  10. Serve immediately.

By Mandy Kellogg Rye @Waiting On Martha

Adapted from Williams Sonoma

Adapted from Williams Sonoma

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*All images original to Waiting On Martha

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  • Lady Dianas Pearls / 07.07.2014

    Looks absolutely fabulous! Will definitely make it! Such a great colorful post!
    http://ladydianaspearls.com

  • Erin / 07.07.2014

    My mouth is watering, thank you so much for sharing! xx Erin

  • Lily / 07.07.2014

    Looks so yummy and summer fresh!

    x Lily
    http://whilemyboyfriendsaway.blogspot.com/

  • this looks absurdly good! definitely need to track down some tomatoes at the farmer’s market to recreate this!
    xo, d

    lou what wear

  • Mrs. Shockley / 07.07.2014

    That looks wonderful! I may have to try it also.

  • smash / 07.08.2014

    Oh that looks absolutely delicious! I love the goat cheese substitution.

  • Allison / 07.09.2014

    This looks absolutely delicious and beautiful! I will be making this over the weekend! Thanks for sharing the recipe!

  • Todd / 07.09.2014

    Are you kidding me…….?!! This looks A-MA-ZING, Mandy!!

  • Waiting On Martha / 07.10.2014

    Thank you, thank you, thank you Todd!

  • Waiting On Martha / 07.10.2014

    Let me know how it turns out! xo

  • Waiting On Martha / 07.10.2014

    So many people are scared of goat cheese but I think it’s the absolute best! xo

  • Waiting On Martha / 07.10.2014

    It’s SO good, you have to try it! xo

  • Waiting On Martha / 07.10.2014

    You must make it! xo

  • Waiting On Martha / 07.10.2014

    Of course! xo

  • Melissa @deloom / 08.12.2014

    Looks absolutely scrumptious!!

  • Amanda / 08.21.2014

    Absolutely Gorgeous!! Love Heirloom Tomatoes in the Summer!!

  • Aleah and nick / 08.27.2014

    Goodness gracious, this looks good!

  • Waiting On Martha / 09.03.2014

    So good, so easy. xo

An Heirloom Tomato Tart Recipe from Waiting On Martha (2024)

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