Skill Level
Heirloom Tomato Tart
Crust
Flour | 1 1/2 Cups | |
Sugar | 1 teaspoon | |
Salt | 1/2 teaspoon | |
Butter flavored Shortening | 4 Tablespoons | |
Cold Unsalted Butter | 6 Tablespoons | |
Ice Cold Water | 3-4 Tablespoons |
Filling
Ricotta Cheese | 3/4 Cup | |
Vegetable Cream Cheese | 1 Cup | |
Green Onions | 4 | |
Mixed Herb Seasoning | 1/2 teaspoon | |
Onion Salt | 1/2 teaspoon | |
Heirloom Tomatoes | 2-3 | |
Fresh Parsley or Microherbs | 2-3 Tablespoons | |
Fresh Basil | 3 Tablespoons |



- Make the Crust by adding the Flour, Shortening, Sugar and Salt to a food processor , cube the Butter add it in pieces while the motor is running until it starts to come together add a little cold water so it forms a ball.
- Wrap with cling film and place in the fridge for at least 3 hours.
- When the dough is chilled pre heat the oven to 400 degrees.
- Press the dough into a 9-10 inch tart pan then cover with foil and add dried beans or raw rice and bake for about 15 to 20 minutes, take the beans out and bake for another 5-10 minutes until the crust feels dry and baked.
- Let cool, then mix together the Ricotta, Cream Cheese and the Mixed herbs & Onion Salt.
- Finely chop the Green Onions and stir them through the Cream Cheese Mixture.
- Spoon into the crust and gently smooth the top. Place back in the fridge while you slice the Tomatoes.
- Slice the Tomatoes and gently pat them dry with a paper towel and arrange on top of the Tart then garnish with the Micro Herbs and diced Basil.
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