This New York Times recipe from Vallery Lomas should be a summer staple when those juicy colorful heirlooms are in the farmer’s markets. This has a flaky crust filled with custard and herbs, with pesto in every bite. If I lived in Australia, I’d be making this for Christmas morning! Thank you Kathy for another wonderful Mah Jongg breakfast!
Dough for a 9-inch single crust pie, or use store bought, rolled into an 11-inch round
1 1/2 pounds ripe heirloom tomatoes (about 4 medium)
1/4 cup store-bought pesto
3/4 cup shredded mozzarella (about 3 ounces)
1 Tbs. finely chopped fresh basil
1 Tbs. finely chopped fresh oregano
3 large eggs
1/3 cup heavy cream
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
Heat the oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove foil and weights. Increase oven temperature to 375 degrees.
Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle fresh basil and oregano over the cheese.
In a medium bowl, prepare the custard: Whisk the eggs together with the cream, salt, and pepper until combined.
Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
Pour the custard evenly over the tomatoes slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes.
Remove from oven and cool slightly before serving warm. Also can be served room temperature.
Notes: A bit of salt on the draining tomatoes helps. A tip I read was to place an upside down sheet pan in the oven as you preheat and place the tart pan on top of it to cook. This helps eliminate a soggy bottom. Another tip was a layer of grated Parmesan over the bottom of the parbaked crust. (Yum). Letting the tart rest 15 or 20 minutes after baking will help it firm up.
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