07.24.18

HEIRLOOM TOMATO TART

heirloom tomato tart | designlovefest

i’m not going to lie, using phyllo dough was a mistake. we made this on a super hot day and i had to brush olive oil on every sheet of it and layer it in the baking dish. if i was to make it again i would use puff pastry. the other important note is that you have to let the crust cool completely before adding the cheese mixture and you want the cheese mixture to be cold or it will all melt together and make it really difficult to cut. these are all things we learned the hard way so take our lessons and run with them! this is the perfect thing to make with all the gorgeous tomatoes that are at grocery stores and farmer’s market. summer tomatoes are the best! – joanie

heirloom tomato tart | designlovefest

what you’ll need: we adapted this recipe from an old issue of Gourmet Magazine 

• 1 package of phyllo dough or puff pastry (can be found in the frozen section of the grocery store)
• 4 -5  medium sized heirloom tomatoes sliced
• 1/2 cup ricotta cheese
• 8 ounces mascarpone cheese
• 1 zest of a lemon
• 1/2 cup grated parmesan cheese
• 1 1/2 tablespoons olive oil
• basil as garnish
• 2 teaspoons salt

heirloom tomato tart | designlovefest
heirloom tomato tart | designlovefest

• pre-heat oven to 350. bring the phyllo dough to room temperature before unwrapping. once warmed unroll and cover with a damp cloth or paper towel as to keep the thin sheets from drying out while working on them. with one sheet at a time, lightly brush olive oil or butter over the surface of the phyllo sheet. then add it to your baking dish. (we used a 10 inch pie dish but any oven safe dish will work as well!) repeat process for about 10 sheets depending on how thick you would like the crust. remove the excess crust by cutting with a knife or kitchen scissors. bake for 15 minutes on 350 degrees or until golden brown. remove from oven to cool completely.

heirloom tomato tart | designlovefest

• to make the filling mix the mascarpone, parmesan, ricotta and lemon zest in a bowl, and the olive oil and salt. place in the fridge at least 30 minutes to firm up the cheese filling.

heirloom tomato tart | designlovefest
heirloom tomato tart | designlovefest
heirloom tomato tart | designlovefest
heirloom tomato tart | designlovefest
heirloom tomato tart | designlovefest

• to assemble add the cheese filling to the completely cooled crust and spread evenly. layer the sliced tomatoes and garnish with fresh basil, you may add additional salt and pepper to taste.

heirloom tomato tart | designlovefest
heirloom tomato tart | designlovefest

4 COMMENTS

Add your own

    Yummyyy it looks, fresh, healthy, light and tasty xoxo

    Annie Slocum says:

    What a show stopper-I cannot wait to make! I agree with you that puff pastry is more friendly than phyllo! Gorgeous post and recipe!!

    wow, the fruit cake looks delicious and very attractive, thank you for sharing

    mangafox says:

    Look so yummy! cant wait to make this tonight!

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