Recipe by Grace PoserPhotography by Paige Jordan
Summer is summed up in this tart. August shares with us an abundance of ripe tomatoes so that you can make this dish and share it with your friends. A savoury slice with a simple side salad and dinner is served.
For the crust:
300 g flour
200 g butter (some reserved for greasing the spring-form pan)
2 egg yolks
1 to 2 tablespoons cold water
1 teaspoon salt
For the filling:
450 g mascarpone (2 8oz containers)
100 g sharp cheddar cheese, grated
100 g mozzarella cheese, grated
1 small white onion, grated
1 tablespoon flour
1 handful of basil leaves, chopped
Lots of fresh ground pepper
For the topping:
6 to 8 tomatoes (smaller ones with less water content work best)
2 handfuls fresh basil
Fresh ground pepper
Drizzle olive oil
Slice tomatoes and toss with salt. Let tomatoes drain in a colander over a bowl to reserve the liquid while you work on the next steps (about 30 minutes).
Mix together ingredients for the crust. I used a kitchen aid but you can use any other mixer (or your hands for that matter). Making sure to use cold butter and reserve some butter for greasing the spring-form pan. Working with your hands, spread the dough onto the spring-form pan thinly and evenly, working it up the sides of the pan to form the crust. Chill the crust in the fridge or freezer while you work on the next steps.
Grate the onion, squeeze out any excess liquid.
Mix together one tablespoon flour with a small amount of mascarpone before you mix it together with the rest
Mix together cheeses, onion, pepper and basil in a large bowl.
Fill the chilled crust with the cheese mixture.
Dry the tomatoes very well with a kitchen towel. Layer the dried tomato slices on top of the tart. Drizzle with a little olive oil and bake between the middle and bottom rack for 45 min on 375 F
Remove from oven and let cool for at least 30 minutes before removing it from spring-form pan.
Top with fresh basil before serving. Reserved tomato juice makes a nice dressing for a simple side salad, just add a little olive oil, salt and pepper.