Heirloom Tomato and SarVecchio Asiago Tart
Chef Michael Symon
Number of Servings: 12
Ingredients
Dough:
- 3 3/4 cups all-purpose flour
- 8 ounces (1 cup) butter
- 2 egg yolks
- Pinch of salt
- 1/4 cup cold water
- 3 cups dried beans, for baking weights
Filling:
- 12 large heirloom tomatoes
- 2 cups heavy cream
- 4 eggs
- 16 garlic cloves, roasted and pureed
- 4 cups (approx. 1 pound) Sartori Reserve SarVecchio Asiago cheese, grated
- 2 cups fresh basil, chopped, for garnish
Directions
Dough:
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Preheat oven to 350ºF.
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Mix flour, butter, egg yolks and salt with pastry blender until the mixture forms crumbs. Add water and incorporate quickly, until dough forms a ball. Wrap in plastic and refrigerate 1 hour.
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Roll the dough in circle 1/8" thick. Line bottom and sides of each of twelve scalloped-edged 6-inch diameter tart pans with circles of dough (reroll the dough scraps as necessary). Place pieces of foil over the bottom dough crusts. Spread 1/4 cup dried beans over foil tart to prevent dough from rising.
Bake about 10 minutes. Remove beans and set tarts aside.
Filling:
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Preheat oven to 400ºF.
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Peel and seed tomatoes. Cut into eighths.
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Mix together cream, eggs, roasted garlic puree and Asiago cheese. Divide and pour mixture into tarts. Top each with 5 tomato pieces. Bake for 20 minutes.
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Garnish each tart with the basil. Serve immediately.
Final Preparation:
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PGarnish each tart with the basil. Serve immediately.
Recipe courtesy of Wisconsin Milk Marketing Board