Heirloom Tomato and Asiago Tart

Heirloom Tomato and Asiago Tart

prep time

minutes
cook time

minute
servings
6-8

Ingredients















Cooking Instructions

For dough:


1

Mix the flour, butter, egg yolk and salt with a pastry blender until the mixture forms crumbs. Add the water, a tablespoon at a time. Incorporate quickly, just until the dough forms a ball. Wrap the dough in plastic and refrigerate at least 1 hour.


2

Heat oven to 350ºF. Roll the dough in a circle 1/8 inch thick. (If you are using a 9-inch purchased crust, you may have to roll it a bit thinner than packaged.) Line the bottom and sides of a 9-inch pie pan, crimping the crust around the top. Place foil over the bottom crust. Spread the beans over the foil to prevent dough from rising. (Or, generously prick the crust, bottom, and sides, with a fork.)


3

Bake about 10 minutes. Remove the beans and the foil. Set the crust aside on a cooling rack.


For filling:


1

Heat oven to 375ºF. Peel and seed the tomatoes, and cut each vertically into eighths. Pat dry with paper towels.


2

Mix together the cream, eggs, roasted garlic purée, and cheese. Pour the mixture into the baked pie crust. Top with tomato pieces. Bake for 30 minutes or until firm in the center and lightly colored. (Bake 5 to 10 minutes longer if necessary.) Remove from the oven and let the pie cool on the rack for 20 minutes. Garnish the tart with basil leaves and serve.


*Instead of making the dough, you can use prepared, unbaked pie crust 9 or 10 inches).


**To roast and purée the garlic: Choose plump cloves. Scatter, unpeeled, in a baking pan. Salt and drizzle with the olive oil. Bake at 375ºF for 25 minutes. Peel the cloves and mash, adding a little olive oil if too dry.


Ingredients















Cooking Instructions

For dough:


1

Mix the flour, butter, egg yolk and salt with a pastry blender until the mixture forms crumbs. Add the water, a tablespoon at a time. Incorporate quickly, just until the dough forms a ball. Wrap the dough in plastic and refrigerate at least 1 hour.


2

Heat oven to 350ºF. Roll the dough in a circle 1/8 inch thick. (If you are using a 9-inch purchased crust, you may have to roll it a bit thinner than packaged.) Line the bottom and sides of a 9-inch pie pan, crimping the crust around the top. Place foil over the bottom crust. Spread the beans over the foil to prevent dough from rising. (Or, generously prick the crust, bottom, and sides, with a fork.)


3

Bake about 10 minutes. Remove the beans and the foil. Set the crust aside on a cooling rack.


For filling:


1

Heat oven to 375ºF. Peel and seed the tomatoes, and cut each vertically into eighths. Pat dry with paper towels.


2

Mix together the cream, eggs, roasted garlic purée, and cheese. Pour the mixture into the baked pie crust. Top with tomato pieces. Bake for 30 minutes or until firm in the center and lightly colored. (Bake 5 to 10 minutes longer if necessary.) Remove from the oven and let the pie cool on the rack for 20 minutes. Garnish the tart with basil leaves and serve.


*Instead of making the dough, you can use prepared, unbaked pie crust 9 or 10 inches).


**To roast and purée the garlic: Choose plump cloves. Scatter, unpeeled, in a baking pan. Salt and drizzle with the olive oil. Bake at 375ºF for 25 minutes. Peel the cloves and mash, adding a little olive oil if too dry.


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