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Friday, August 19, 2011

Heirloom Tomato and Lemon Mascarpone Tart with Prosciutto Crisps


Last weekend I went to the farmers market over in Sandy Springs, Ga and bought a plethora of heirloom tomatoes.  Then later in the day I was at Whole Foods and saw a recipe card for Heirloom Tomato and Lemon Mascarpone Tart.  The recipe actually came from www.Food52.com and some how Whole Foods had it on their card.  Anyway I thought, wow, that sounds great but I think a little crunchy prosciutto on top would be even better.  So I took it home and it was fantastic to say the least.  So here is a peek as to what your first bite would look like as it headed into your mouth.  Feast your eyes on this!





The Players!


Preheat oven to 400°.  Place pie crust over the tart pan and press into the pan; remove excess dough from the edges.  Prick the pie crust with a fork all over.  Place a piece of wax or parchment paper and use pie weights so that the crust doesn’t bubble up while cooking.  (I use a 1 lb. bag of dried beans as my pie weights).


Place basil, garlic and oil in a food processor or blender with the ¼ teaspoon of salt and process until it forms nice basil oil.


In a small bowl, mix the lemon juice into the mascarpone cheese.   Slice the tomatoes ¼” thickness and place on layers of paper towels to drain.  Sprinkle with a little salt to help release the water.




Once the pie crust has cooled, spread the mascarpone cheese on the bottom.  Arrange the tomatoes on top of the cheese, sprinkle with basil oil, salt and pepper.  Serve in pie shaped cuts!


Check out that color!  Creaminess of the mascarpone, the beautiful sweet taste of the basil oil and the crunchy saltiness of the prosciutto!


Second bite is even better than the first!

The Recipe:


Heirloom Tomato and Mascarpone Tart with
Prosciutto Crisps

1 pie pasty dough to fit 11” tart pan
1 cup fresh basil leaves
¼ cup olive oil
1 garlic clove
¼ teaspoon kosher salt
8 ounces mascarpone cheese
2 teaspoon fresh lemon juice
3 medium heirloom tomatoes, different colors, sliced thin
1 thin slice of prosciutto, sliced in ½” pieces

Preheat oven to 400°.  Place pie crust over the tart pan and press into the pan; remove excess dough from the edges.  Prick the pie crust with a fork all over.  Place a piece of wax or parchment paper and use pie weights so that the crust doesn’t bubble up while cooking.  (I use a 1 lb. bag of dried beans as my pie weights).

Bake for about 15 minutes or until lightly golden, removing the pie weights after 13 minutes.  Remove form oven and cool on a wire rack.

Place basil, garlic and oil in a food processor or blender with the ¼ teaspoon of salt and process until it forms nice basil oil.  In a small bowl, mix the lemon juice into the mascarpone cheese.   Slice the tomatoes ¼” thickness and place on layers of paper towels to drain.  Sprinkle with a little salt to help release the water.

Once the pie crust has cooled, spread the mascarpone cheese on the bottom.  Arrange the tomatoes on top of the cheese, sprinkle with basil oil, salt and pepper.  Serve in pie shaped cuts!

Happy Eating!

 Adapted from Food52


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