An irresistibly golden, flaky crust meets garden-fresh flavors in this elegant tart layered with vibrant, juicy heirloom and cherry tomatoes, all complemented by a variety of our best herbs and spices from the McCormick Gourmet™ Collection. Topped with a creamy ricotta spread and white balsamic-dressed baby arugula, this savory showpiece is a beautiful addition to any brunch or lunch menu.
An irresistibly golden, flaky crust meets garden-fresh flavors in this elegant tart layered with vibrant, juicy heirloom and cherry tomatoes, all complemented by a variety of our best herbs and spices from the McCormick Gourmet™ Collection. Topped with a creamy ricotta spread and white balsamic-dressed baby arugula, this savory showpiece is a beautiful addition to any brunch or lunch menu.
Key products
Instructions
- For the Crust, mix flour, basil and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles pea-size crumbs. Stir in egg yolk. Add heavy cream, a tablespoon at a time, tossing dough with fork after each addition. Add enough heavy cream so that dough comes together. Gather dough into a ball then flatten into a disk. Wrap in plastic wrap. Refrigerate 30 minutes.
- Place a large sheet pan in lower 1/3 of oven. Preheat oven to 375°F. Roll out dough on lightly floured surface, working from center to edges, into a 14-inch circle, about 1/8-inch thick. Carefully place dough on rolling pin and transfer to 9-inch round tart pan, preferably with a removable bottom. Press dough into bottom and up sides of pan, without stretching. Trim excess dough from edges of tart pan. Refrigerate 15 minutes.
- Meanwhile, for the Tomato Tart, place sliced and halved tomatoes on large sheet pan lined with paper towels. Sprinkle with 1/2 teaspoon of the salt. Let rest while baking crust.
- Remove tart pan from refrigerator and line crust with parchment paper. Fill evenly with pie weights or dry beans. Place on pan in preheated oven. Bake 30 minutes or until edges are lightly browned. Remove from oven. Remove parchment and pie weights. Bake 10 minutes longer or until the entire crust is golden brown. Cool crust on wire rack.
- When ready to assemble, mix ricotta, basil, 1/2 teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon of the garlic in small bowl. Spread evenly over cooled crust. Pat tomatoes dry with paper towels. Layer over top of ricotta, shingling large slices and arranging cherry tomatoes evenly around and over top of sliced tomatoes.
- Whisk olive oil, vinegar, remaining 1/2 teaspoon each rosemary and garlic, remaining 1/4 teaspoon salt, and black pepper in large bowl. Add baby arugula, tossing to coat well. Arrange over top of tomatoes. Cut into wedges and serve immediately.
