An Heirloom Tomato Tart Recipe from Waiting On Martha (2024)

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Prep Time

2 hr

Cook Time

25 min

Total Time

2 min

For the filling

1. 2 cups ricotta cheese
2. 2 cups crumbled goat cheese
3. 1 1/2 Tbs. chopped fresh basil
4. 1 1/2 Tbs. chopped fresh chives
5. Salt and freshly ground pepper, to taste
6. 1 1/2 lb. heirloom tomatoes, sliced 1/4 inch thick
7. Sea salt and freshly ground pepper for finishing
8. Small basil leaves for finishing
9. Chopped chives for finishing

For the dough

1. 2 1/2 cups all-purpose flour
2. 1 tsp. salt
3. 20 Tbs. chilled unsalted butter, cut into 1/2-inch pieces
4. 1/4 cup ice water, plus more as needed

For the dough

1. In the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine.
2. Add the butter and pulse until the mixture resembles coarse meal.
3. Add the 1/4 cup ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition.
4. Turn the dough out onto a work surface and shape into a 5-inch disk.
5. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.

For the tart

1. Position a rack in the lower third of oven and preheat to 400°F.
2. On a lightly floured surface, roll out the dough to 1/8 inch thick to fit a 10 1/4-inch round tart pan.
3. Coat tart pan with a non stick baking spray or lightly flour to prevent sticking.
4. Press the dough into the pan and trim.
5. Place the tart pan on a baking sheet and fill the pan with pie weights. Bake for 12-15 minutes, then remove the parchment and weights and continue baking until the crust is baked through and light golden brown, about 10 minutes. If edges begin to burn cover with pie or tin foil.
6. Transfer to a wire rack and let cool completely in the tart pan.
7. In a bowl, combine the ricotta, goat cheese, chives and basil. Mix, and season to taste with salt and pepper.
8. Using a small offset (or icing) spatula spread the mixture into the cooled tart shell making it about 1/2 inch thick.
9. Top with the tomato slices and sprinkle with salt, pepper, chives, and basil leaves.
10. Serve immediately.

Adapted from Williams Sonoma