Tarted Up Again


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.

sliced and salted

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.

crust + creamy layer

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.

assembled tart

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.

Dinner:  August 3, 2009

And that’s what summer dining is all about.

17 thoughts on “Tarted Up Again

  1. 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.)

  2. 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!

  3. 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.

  4. 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.

  5. Jennifer Hess says:

    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!

  6. kitchenkingdom says:

    oh wow, the photos are beautiful! and yes, Clotilde’s tart crust is so easy and delicious…..

  7. Sue says:

    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.

  8. 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.

  9. Jennifer Hess says:

    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. 😀

  10. 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.

Comments are closed.