In my kitchen one of the many pleasures of summer will always be the bounty of heirloom tomatoes. So when the latest Williams Sonoma catalog landed on my doorstep I didn’t have to even open the pages to know I was going to re-create their Heirloom Tomato Tart. Of course I had to put my own spin on things by subbing out Parmesan cheese for goat and adding chives to compliment the basil, and next time I think I’ll add fresh grilled sweet corn to the mix, but other than that I found the recipe to be a refreshing summer treat. A treat that will make its way on to my table all summer long. Enjoy! truly, MKR
*Le Creuset tart dish || Williams Sonoma placemats (old but I love THESE) || Waiting On Martha salt & pepper cellars || Waiting On Martha fork & spoon dipping dishes || Williams Sonoma pie weights || Williams Sonoma Offset Icing spatula
- 2 cups ricotta cheese
- 2 cups crumbled goat cheese
- 1 1/2 Tbs. chopped fresh basil
- 1 1/2 Tbs. chopped fresh chives
- Salt and freshly ground pepper, to taste
- 1 1/2 lb. heirloom tomatoes, sliced 1/4 inch thick
- Sea salt and freshly ground pepper for finishing
- Small basil leaves for finishing
- Chopped chives for finishing
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 20 Tbs. chilled unsalted butter, cut into 1/2-inch pieces
- 1/4 cup ice water, plus more as needed
- In the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine.
- Add the butter and pulse until the mixture resembles coarse meal.
- 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.
- Turn the dough out onto a work surface and shape into a 5-inch disk.
- Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.
- Position a rack in the lower third of oven and preheat to 400°F.
- On a lightly floured surface, roll out the dough to 1/8 inch thick to fit a 10 1/4-inch round tart pan.
- Coat tart pan with a non stick baking spray or lightly flour to prevent sticking.
- Press the dough into the pan and trim.
- 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.
- Transfer to a wire rack and let cool completely in the tart pan.
- In a bowl, combine the ricotta, goat cheese, chives and basil. Mix, and season to taste with salt and pepper.
- Using a small offset (or icing) spatula spread the mixture into the cooled tart shell making it about 1/2 inch thick.
- Top with the tomato slices and sprinkle with salt, pepper, chives, and basil leaves.
- Serve immediately.
