Some of you may remember this tart, which was apparently so tempting that some guy decided to pass it off as his own. Well, the minute I laid eyes on these heirloom tomatoes at Arcadian Fields’ table at the Saturday market (which weren’t on my shopping list but were too gorgeous to pass up, and you bet I swooped right in and bought the last of them), I knew I wanted to make it again.
I changed a few things up this time to account for what we had on hand, and I think that though it added a few steps to the original version, it was a superior one.
The base was Clotilde’s olive oil tart crust – our go-to, of late, which Mike prepared and baked ahead of time. The creamy layer was a mixture of our favorite ricotta, creme fraiche, a little freshly grated Pecorino Romano, a pinch of salt, and chopped fresh herbs – flat-leaf parsley, basil and thyme.
After I layered the sliced tomatoes over the top of the cheese-spread tart crust, I gave it another liberal dusting of grated Pecorino and scattered on the remainder of my chopped herbs. At that point, all that was left to do was toss a little salad, fill our wine glasses, slice the tart and serve.
And that’s what summer dining is all about.
{ 17 comments… read them below or add one }
Man, do I love savory tarts. And now that the tomatoes are finally in, this is a perfect way to go.
I am not one for savory tarts but this looks so good I might just have to give it a try.
Gorgeous! really nice way of using the heirloom tomatoes that preserves their differences in color and shape. (I don’t know what happened, but all of a sudden this week i can view Flickr photos online from work…now i can get my fix of your pics without having to wait to get home.)
Ohhh I can’t get enough of tomato tarts and pies. I simply must try this. I adore heirlooms too, that flavor, oh tres fab!
Oh boy, do I ever remember this tart. I’ve been looking forward to making it once tomato season begins, but so far, our farmers’ market has been heirloom tomato-free. I’m too scared to ask about blight, preferring instead to keep my fingers crossed until they appear.
That’s a beautiful thing, and just the kind of summer dinner I like. I had high hopes for my one tomato plant this year, but the deer beat me to it. So I’ll be back at the farmers markets, looking for tomatoes.
Peter – I can’t wait to see what sort of twist you’ll come up with
(I still read your blog, religiously, but every time I try to comment I get some weird error message – maddening!)
queen4ya – It’s really a nice tart, and not *too* savory with good ripe tomatoes!
quiltcat – Thank you! It’s one of my favorite ways to use heirlooms in summer – just sliced and served simply.
dawn – I totally agree!
Amy – When I got to the table I asked about blight, and boy, are they suffering from all sorts of tomato maladies this year. No late blight so far, but early blight and a whole laundry list of other things. Luckily, these beauties were strong and sassy, and absolutely delicious.
Lydia – Thank you! Our garden is also suffering this year – we have five tomato plants, mostly small varieties, and they are struggling but hanging on. I feel lucky that we have a few farmers who grow in greenhouses as well as growing field tomatoes – I can’t imagine a summer with no local tomatoes at all!
oh wow, the photos are beautiful! and yes, Clotilde’s tart crust is so easy and delicious…..
Bigtime swoon over the glorious tomatoes – they are beautiful and I’m obsessed. New York’s farmers markets are JUST getting pretty tomatoes, and none as pretty as those. Sigh. maybe soon, so I can try this tart.
The tart looks wonderful (better than the burger I had from the local joint tonight, for sure!) but what I found interesting was the DOPE that stole your photo – this happened before I found you. I liked your post to him and what I especially liked is that his blogspot is no longer active….hmmmm, interesting.
This looks totally delicious. It seems like the ricotta would create a moisture barrier for the tomato juices. I often have the problem of fresh tomatoes making my pizzas or tarts a bit soggy. As soon as I can get my hands on some great ricotta I’m going to give this recipe a try.
kitchenkingdom – Thank you!
Johanna – Ours are just starting to make it to the markets here, too. Hope you get some soon!
Sue – Thanks! I wasn’t the only person he “borrowed” posts, photos, and dishes from, and he got taken down pretty hard.
Elizabeth – Yeah, the ricotta does just that, and it works really well.
Wow – this looks so good! I love ricotta and we have the best tomatoes here in NJ! Thank you!
Huh… I can’t figure that out. Lemme check the settings and get back to you- it would be lovely to have your comments.
http://openid.net/get/
Try this out… since you’re not on blogger or typepad, it doesn’t seem to recognize you. Hope this helps.
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mmmmm prob the best looking tomatoe tart I’ve seen on any food blog lately. It looks gorgeous, and I MUST try that crust!
Wow – I am new to your blog, so this tart is new to me – looks absolutely gorgeous! Your ricotta base sounds like something special, I’ve got to try that out.