Heirloom Tomato Tart Accompanied with Basil Cream

This delectable heirloom tomato tart comprises succulent tomatoes, a rich basil mascarpone filling, and a crunchy parmesan polenta crust. Ideal for summer repasts or effortless hosting.

Photo by Isabelle Jardin

Ingredients

Crust

• 6 tablespoons unsalted butter

• 1 cup all-purpose flour

• 1/4 cup coarse or medium grind polenta

• 1 cup lightly packed finely grated parmesan cheese

• 1 1/2 teaspoons kosher salt

• 1 teaspoon sugar

• Freshly ground black pepper

Basil Cream

• 1 cup fresh basil

• 2 cloves garlic

• 8 oz mascarpone cheese

• 1/2 juiced

• Pinch of salt

• 1/4 cup fresh grated parmesan cheese

• 2 tablespoons olive oil

Tart

• 2 large heirloom tomatoes (or 4 small), sliced thick

• 2 cloves of garlic, thinly sliced

• 2 tablespoons capers, drained

• Salt & pepper to taste

• 1 tablespoon red wine vinegar (to finish at the end)

• 1 teaspoon Chili flakes (optional)

Instructions

For the Crust:

Step 1 Preheat the oven to 375 degrees Fahrenheit.

Step 2: Preheat a small skillet over medium heat. Incorporate butter and slowly stir until it melts and begins to brown, at which point browned bits will collect at the bottom of the pan, emitting a scent reminiscent of popcorn. Remove from heat and set aside.

Step 3 In a medium mixing bowl, amalgamate flour, polenta, parmesan cheese, sugar, salt, pepper, butter, and 1-2 tablespoons of water.

Step 4 Combine thoroughly using a spatula or your hands until uniformly mixed.

Step 5 Obtain your tart pan and firmly press the dough into the pan using your hands, ensuring that the bottom and sides are uniformly compacted.

Step 6 Puncture the base of the crust with a fork to prevent sogginess.

Step 7 Bake in the oven for 20 to 25 minutes or until a golden brown hue is achieved.

Step 8 Reserve the crust while keeping the oven heated.

For the Basil Cream:

Step 1 In a container, combine mascarpone, basil, salt, olive oil, garlic, parmesan, and lemon juice.

Step 2 Utilize an immersion blender to amalgamate all ingredients until a creamy consistency is achieved (it is acceptable for the basil to remain partially intact).

Step 3: Reserve!

Assembly: Step 1 Add basil cream to the base of your tart and ensuring it is evenly distributed.

Step 2 Incorporate the tomatoes individually, followed by the sliced garlic, capers, salt, and pepper.

Conclude by adding a last sprinkle of grated parmesan.

Step 4 Bake in the oven for 55 to 60 minutes to achieve a desirable jammy consistency in the tomatoes.

Step 5 After cooling for around 10-15 minutes, include the chili flakes and red wine vinegar.

Step 6: Relish the experience!