Private chef Chandra Ricetti of The Bastion Restaurant in Fort Worth has the luxury of walking a few steps to her backyard garden for ripe tomatoes and herbs. To showcase her pickings, she opts for a creamy tart that looks as good as it tastes. Serve at room temperature as a main course.
Makes 1 9-inch tart
1 tart shell/pie crust (purchase or make your own using your favorite pastry recipe)
Olive oil
Salt and pepper
2 large beefsteak tomatoes or
3 medium-size tomatoes
8 ounces softened cream cheese
1 8-ounce container crème fraîche
3 large eggs
¼ cup grated Gruyère cheese
¼ cup grated Romano cheese
1 cup grated Parmesan cheese
1 cup fresh basil leaves, chopped
½ cup snipped chives
1 teaspoon fresh thyme leaves
½ tablespoon freshly ground black pepper
½ teaspoon salt
Pre-bake crust according to instructions. Let cool.
Slice tomatoes at least a ¼-inch thick and place on a sheet pan lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper. Roast in a 400°F oven for 35 to 40 minutes. Tomatoes should be soft. Set aside to cool.
Blend remaining ingredients in a blender or food processor.
Fill the pre-baked tart shell with the blended cheese mixture and bake at 325°F for 20 to 25 minutes or until filling puffs and begins to crack slightly.
Remove from oven and let cool; filling will flatten out. Using a spatula, carefully remove tomatoes from pan and press into the filling. Use as many slices as you’d like. Using a very sharp knife, slice and serve.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.
