This simple tart showcases gorgeous, multicolored heirloom tomatoes. Aged balsamic vinegar has a beautiful syrupy texture because the longer it ages, the more evaporation takes place. Balsamic glaze can be used in its place, but keep in mind it often has added sugar.

Headshot of Adam wearing a blue button up shirt on a white background
Adam Dolge
EatingWell Magazine, October 2021

Gallery

Credit: Jacob Fox

Recipe Summary test

active:
20 mins
total:
50 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Line a baking sheet with parchment paper.

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  • Arrange tomatoes in a single layer on a clean kitchen towel. Top with a second kitchen towel and weight down with a baking sheet. Let stand for at least 10 minutes to release excess moisture.

  • Meanwhile, roll pastry into an 11-by-12-inch rectangle on a lightly floured surface. Transfer to the prepared pan. Score a 1-inch border strip along each side of the rectangle. Brush the border with egg wash. Pierce the pastry all over with a fork. Gently fold the border over along the score line to create a rim and crimp it lightly with a fork. Brush the rim with the egg wash.

  • Bake the crust until puffed and starting to brown, 18 to 20 minutes. Let cool for 5 minutes.

  • Meanwhile, mix ricotta, fontina, sun-dried tomatoes, parsley, oregano and pepper in a small bowl. Spread in an even layer over the crust, inside the rim.

  • Return the tart to the oven and bake until the crust is golden and the filling is bubbly, 10 to 15 minutes.

  • Arrange the tomatoes over the filling. Drizzle with balsamic vinegar (or glaze) and oil and sprinkle with salt. Garnish with more herbs, if desired.

Equipment

Parchment paper

Nutrition Facts

438 calories; fat 29g; cholesterol 47mg; sodium 535mg; carbohydrates 40g; dietary fiber 4g; protein 14g; sugars 5g; niacin equivalents 1mg; saturated fat 14g; vitamin a iu 1524IU; potassium 479mg.
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