Follow Cookwork on Twitter
Follow Cookwork on Facebook

Heirloom Tomato And Wisconsin Asiago Tart



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


1 2/3 cups all purpose flour
1/2 cup butter (about 4 oz.)
1 egg yolk
1 pinch salt
1/4 cup water, iced
3/4 - 1 cup dried beans, for baking weights
2 large tomatoes, preferably heirloom
1 1/2 cups heavy cream
3 eggs
4 garlic cloves, roasted and pureed
1 1/2 cup cheese, Asiago, grated (about 6 oz.)
20 basil leaves, for garnish


  1. 1
    For the dough: Mix the flour, butter, egg yolk and salt with a pastry blender until the mixture forms crumbs. Add the water, a tablespoon at a time. Incorporate quickly, just until the dough forms a ball. Wrap the dough in plastic and refrigerate at least 1 hour.
  2. 2
    Preheat the oven to 350ºF.
  3. 3
    Roll the dough in a circle 1/8" thick. (If you are using a 9" purchased crust, you may have to roll it a bit thinner than packaged.) Line the bottom and sides of a 9-inch pie pan, crimping the crust around the top. Place foil over the bottom crust. Spread the beans over the foil to prevent dough from rising. (Or, generously prick the crust, bottom, and sides, with a fork.)
  4. 4
    Bake about 10 minutes. Remove the beans and the foil. Set the crust aside on a cooling rack.
  5. 5
    Filling: Preheat the oven to 375ºF.
  6. 6
    Peel and seed the tomatoes, and cut each vertically into eighths. Pat dry with paper towels.
  7. 7
    Mix together the cream, eggs, roasted garlic purée, and cheese. Pour the mixture into the baked pie crust. Top with tomato pieces. Bake for 30 minutes or until firm in the center and lightly colored. (Bake 5 to 10 minutes longer if necessary.) Remove from the oven and let the pie cool on the rack for 20 minutes.
  8. 8
    Garnish the tart with basil leaves and serve.


To Roast and purée the garlic: Choose plump cloves. Scatter, unpeeled in a baking pan. Salt and drizzle with olive oil. Bake at 375ºF for 25 minutes. Peel the cloves and mash, adding a little olive oil if too dry.

recipe search tags

preparation methods
cuisines European, French
Spinner Loading