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Heirloom Tomato and Brie Tart Recipe
Heirloom Tomato and Brie Tart Recipe

Heirloom Tomato and Brie Tart Recipe

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Summer brings a wealth of colorful product to the market, and we love the interesting colors and shapes of heirloom tomatoes! In this fresh, vibrant tart, we mixed tomatoes with brie, ricotta, plus a drizzle of honey and walnuts for crunch.

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Cook Time:
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Yield: Serve 6 to 8

Heirloom Tomato and Brie Tart Recipe Instructions

Ingredients

For the Dough
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp salt
  • 1/tsp freshly ground black pepper
  • 2 tbsp. grated Parmigiano Reggiano cheese
  • 4 ½ oz. chilled butter, cubed
  • 1 egg yolk
  • 4 to 6 tbsp. cold water (plus 2 more tbsp of water if needed)
For the Filling
  • 14 oz. mixed heirloom tomatoes
  • ½ tbsp. sea salt
  • 5 oz. ricotta cheese
  • ½ tsp. freshly ground Black pepper
  • 1 tbsp. chopped chives
  • 8 oz. Brie, sliced into triangles
  • 4 tbsp. honey
  • 4 tbsp. chopped walnuts
  • 3 or 4 small branches fresh thyme for garnish

Directions

  1. In a big bowl mix the flour, Parmigiano cheese, salt and pepper.
  2. Add in the butter.  Using a fork, mix with a fork or your finger until you get a coarse meal texture. 
  3. Make a hole in the middle, add the egg yolk mixed with 4 tbsp of water, and use a fork to mix all the ingredients, until you get a ball of dough that separates from the walls of the bowl. Add more water as needed.
  4. Transfer to a lightly floured surface, knead for ½ minute. Cover and transfer to the fridge to rest 30 minutes.
  5. Slice the tomatoes and place over paper towels. Sprinkle with sea salt and reserve
  6. Remove dough from fridge and roll out to fit your tart mold. Preferably a deep mold with removable bottom. Prick the dough with a fork and blind-bake in the for 15 to 20 minutes at 350 F. Remove from oven and let cool.
  7. Mix the ricotta cheese with pepper and chives, and our over the cool dough. Arrange the brie slices on top. 
  8. Dry the tomatoes with paper towels and arrange them on top of the Brie.
  9. Bake at 350f for 20 to 25 minutes until the dough is golden and the tomatoes cooked. Remove, pour the honey and sprinkle with the chopped walnuts. Garnish with thyme

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