Heirloom Tomato Tart

Heirloom Tomato Tart



  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ¼ cup cornmeal
  • ½ teaspoon kosher salt
  • 4 tablespoons unsalted cold butter cut into small cubes
  • 1/3 cup (4 ounces) cream cheese, cut into 1 inch cubes
  • 1 ½ tablespoons fresh lemon juice
  • 3 tablespoons plus 1½ teaspoons ice water


  • 1 pound or about 2 large heirloom tomatoes cut into ¼ inch thick slices, laid out on a paper towel- lined sheet pan, sprinkled with 1/4 teaspoon kosher salt and left for 20-30 minutes to extract the tomatoes’ juices
  • 1 cup ricotta cheese
  • 2 tablespoons all-purpose flour
  • ½ cup sliced pitted Kalamata olives, divided
  • ½ cup thinly sliced fresh basil divided
  • 1 tablespoon dried Italian seasoning divided
  • ½ teaspoon kosher salt
  • 1/3 cup shredded Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • ¼ cup thinly sliced basil for sprinkling after baking


Making the Crust:

  • In a food processor, pulse both flours, cornmeal, and salt to blend.
  • Add cold, cubed butter, cream cheese and lemon juice. Pulse until mixture forms small clumps.
  • Add ice water and pulse until dough forms a ball. Remove dough from food processor and wrap dough in plastic wrap. Chill for 20 minutes.

Form the Tart:

  • Preheat oven to 400° F.
  • In a small bowl, combine the ricotta and flour with half each of the olives, basil, Italian seasoning and salt.
  • In another bowl, combine the remaining olives, basil, Italian seasoning and salt along with the parmesan and mozzarella cheeses, garlic powder and pepper.
  • Using a rolling pin, roll the chilled dough into a rough 12-14 inch circle on a lightly floured work surface. Carefully transfer the dough to a large pizza pan greased with nonstick cooking spray.
  • Using an offset spatula, evenly spread the ricotta mixture over the rolled out dough, leaving a 1½ inch border.
  • Evenly scatter the parmesan and mozzarella cheese mixture over the ricotta mixture.
  • Evenly arrange the sliced tomatoes decoratively over the cheese mixture.
  • Fold the edges of the dough in toward the filling and press to seal.
  • Drizzle the extra virgin olive oil all over the tart.
  • Bake the tart for about 25-30 minutes or until it is golden brown.
  • Scatter the remaining basil over the top of the tart and serve at once.


Makes 1 12 inch tart serving about 6 people as a meal or about 10-12 people as an appetizer