Heirloom Tomato Tart with Whole Wheat Parmesan Crust

Many wives would consider this type of behavior legitimate grounds for smacking their husband in the head with a frying pan. Somehow I find it funny and most times, laugh it off. I’m explaining all of this as the set up for what happened when I served him this tart.

As I said, the tart came out almost perfect. In Dr. B’s defense, the parmesan crust was the part I was not too happy about. The consistency was ok but it wasn’t as tasty as I would have liked. However, the simple flavors of the mascarpone cheese, lemon, olive oil and garlic set off the luscious flavor of the heirlooms perfectly. 

I served it with some fresh farmer’s market sweet and butter sugar corn that I boiled for only 3 minutes so it would retain its crunch. I drizzled the corn with melted organic butter and sprinkled it with salt and pepper.

I am unfazed by this whole incident mostly because it’s nothing new. More practically, in the five years Dr. B has been in Baghdad, we have only spent a total of three and four months together a year. I realize now I have to get used to cooking for him again and not just make what I enjoy. I encourage him to be honest with me about everything I make. How else will I build a lexicon to prepare meals that are satisfying for both of us? So there will be new experiments in my kitchen in the months to come.

Anyway, that’s the tart story. Make this. It’s (mostly) amazing. But you might want to use your own tried and true crust recipe or do some further tinkering with this one.

For the crust:

Ingredients:

• 1+1/2 cups Whole Wheat Flour
• 1/4 cup Parmesan Cheese
• 1/2 teaspoon Salt
• 1 +1/4 sticks cold Butter cut into pieces
• 1/4 cup organic shortening cut into pieces
• 6 tablespoons very cold water

Directions:

• Whisk together the flour, parmesan and salt and pour into a food processor.
• Add the butter and shortening and pulse until combined.
• Add water one tablespoon at a time until a sticky dough forms. Do not over mix.
• Wrap in plastic film and refrigerate for at least 1 hour.
• Preheat oven to 400 degrees F.
• Remove from fridge and press into a 10″ tart form.
• Bake for 20-25 minutes until edges are golden brown.
• Remove from oven and cool completely

For the filling:

Ingredients:

• 2 cloves garlic 
• 1/4 cup Olive oil
• 3 cups Fresh basil
• Lemon zest from one lemon
• 8 ounces Mascarpone 
• 1 teaspoons Lemon juice
• 3-4 large Heirloom Tomatoes sliced
• Kosher salt to taste

Directions:

• Finely chop Garlic and basil and add to oil (I didn’t have a food processor on hand.) Let sit while the crust dough is firming up in the fridge.

• Slice tomatoes and salt them.
• Mix together mascarpone, zest and lemon juice.
• When crust as cooled completely, spread mascarpone/lemon mixture inside.

• Lay the tomato slices over the cheese.
• Drizzle the garlic basil oil over and add more salt if you like.
• Slice and serve.