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.