Multicolored Tomato Tart
The Multicolored Tomato Tart is a visually stunning and flavorful dish that celebrates the variety and beauty of heirloom tomatoes. This tart features a flaky pastry crust filled with a creamy base, often made of ricotta or goat cheese mixed with herbs and seasonings. The tart is then artfully topped with an array of sliced tomatoes in various colors—red, yellow, green, and purple—creating a vibrant and appetizing pattern. Baked until the crust is golden and the tomatoes are tender, this tart offers a perfect balance of buttery pastry, creamy filling, and juicy, sweet tomatoes. It makes an excellent centerpiece for a summer brunch, lunch, or a light dinner, highlighting the fresh and delicious flavors of seasonal tomatoes.
Ingredients
- 2 Yellow tomatoes
- 2 Green tomatoes
- 2 Red tomatoes
- 1 Bunch of basil
- 1 Egg yolk
- 7 oz Mascarpone
- 1 Roll of puff pastry
- 1 tbsp White almond paste
- 1 tbsp Green tapenade
- Salt
- Pepper
Instructions
- Preheat the oven to 200°C (400°F). Unroll the puff pastry with its paper onto a baking sheet.
- Remove the basil leaves and chop half of them. Whisk the mascarpone to soften it and mix with the almond paste and tapenade. Season with salt and pepper, then stir in the chopped basil. Spread this mixture over the pastry, leaving the edges bare.
- Slice the tomatoes into rounds and arrange them over the mascarpone mixture. Season with salt and pepper and fold the edges of the pastry over the filling.
- Beat the egg yolk with 1 tbsp of cold water and brush the pastry edges with it using a pastry brush. Bake for 35 to 40 minutes.
- After removing from the oven, sprinkle with the remaining basil leaves and serve in slices.
Video
Notes
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