Sungold & Heirloom Tomato Tart

A tomato tart that appears sophisticated yet is assembled effortlessly.

Ingredients

TART CRUST

1.5 cup (226 grams) all-purpose flour
1 teaspoon Diamond Crystal kosher salt
1/2 cup (113 grams) unsalted cold butter
1 egg yolk (about 20 grams)
2 tablespoons + 2 teaspoons (40 grams) ice water water

FILLING
1/2 cup (113 grams/4 ounces) mascarpone
1/2 cup (113 grams/4 ounces) ricotta
2 large eggs
1 tablespoon chopped basil, plus more for garnish
1 garlic clove, grated
1 tablespoon lemon juice
1 teaspoon Diamond Crystal kosher salt
Freshly ground black pepper
1 large or 2 small heirloom tomatoes, thinly sliced
8-ounce Sungold tomatoes, halved (or use heirloom or regular cherry tomatoes instead)
4 teaspoon extra-virgin olive oil
Flaky sea salt, to taste

Step 1 Combine flour and salt in a medium-sized bowl. Shred the chilled butter into the bowl, then utilize a fork or pastry blender to amalgamate till the mixture resembles gritty sand. In a little bowl, combine the egg yolk and water. Incorporate it into the flour mixture. Form the dough into a flat disc and encase it in plastic wrap. Refrigerate for a minimum of 1 hour (or freeze for 30 minutes).

Step 3 On a lightly floured surface, roll the dough into a circle of 12.5 inches in diameter, approximately 3 inches larger than the tart pan. Place the dough over a 9 ½-inch tart pan and carefully press it into the base and sides. Utilize the rolling pin to uniformly trim the excess dough off the perimeter of the tart pan. Utilize a rolling pin to smooth the tart shell and eliminate any excess protruding edges. Pierce the bottom with a fork. Refrigerate for a further 20 minutes (or freeze for 10 minutes). Crumple the parchment, then incorporate pie weights or dried legumes. Bake till gently browned for 20 minutes.

Step 4 During the parbaking of the crust, amalgamate the cheese, eggs, basil, garlic, lemon juice, salt, and pepper in a medium bowl.

Step 5 Combine the sliced heirloom tomatoes in a medium bowl with half of the olive oil and a pinch of salt.

Step 6 Incorporate the cheese and egg mixture into the crust. Arrange the seasoned sliced heirloom tomatoes, allowing for overlap if necessary. Bake for 40 minutes, then allow it cool to room temperature on the countertop.

Step 7 Coat the Sungold tomatoes with the remaining olive oil and flaky salt. Top with basil. Cut and present.

Substitute the mascarpone and ricotta with 1 (226 grams) of stracchino cheese, if accessible. It is slightly saltier than mascarpone and ricotta, thus increase the salt accordingly.

Substitute beefsteak tomatoes for heirloom tomatoes if preparing this out of season, and replace Sungolds with standard cherry tomatoes (or heirloom cherry tomatoes).

The tart crust may be prepared beforehand. Roll it out, position it in the pan, then securely wrap and freeze for a duration of up to 2 months.

The complete baked tart (up to step 6) may be prepared in advance and refrigerated for a maximum of 2 days. Alternatively, you may securely encase it in plastic and freeze it for a duration of up to two months.