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Introduction
When Mia, a hardworking waitress in a small coastal diner, found her late mother’s photo tucked inside a wealthy customer’s wallet, she didn’t expect the revelation that would follow. The encounter sparked more than just questions about identity and lost time — it brought back a forgotten family recipe that had once graced the tables of royalty and runaways alike. This dish, humble yet bold, became the bridge between a billionaire's secret and a waitress's heritage.
Today, we’re sharing that very recipe — a savory heirloom tomato tart that once brought a family together… and now, perhaps, will again.
Ingredients:
For the Tart Crust:
1 ½ cups all-purpose flour
½ cup unsalted butter, cold and cubed
1 tsp salt
3–4 tbsp ice water
For the Filling:
4 large heirloom tomatoes, sliced
1 cup ricotta cheese
½ cup shredded gruyère cheese
1 tbsp Dijon mustard
1 tbsp olive oil
1 tsp fresh thyme leaves
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
Instructions:
Prepare the crust:
In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually, mixing until dough forms. Shape into a disc, wrap in plastic, and chill for 30 minutes.
Roll out and pre-bake:
Roll dough into a 10-inch circle and press into a tart pan. Prick the bottom with a fork, line with parchment, and weigh down with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake another 10 minutes until lightly golden. Let cool.
Prepare the filling:
Mix ricotta, gruyère, and Dijon mustard. Spread over cooled tart shell.
Layer the tomatoes:
Gently pat tomato slices with paper towels to reduce moisture. Arrange in overlapping layers on top of the cheese mixture. Drizzle with olive oil and season with salt, pepper, and thyme.
Bake the tart:
Return to the oven and bake for 25–30 minutes, until the edges are crisp and tomatoes are lightly roasted.
Garnish and serve:
Let cool slightly. Garnish with fresh basil. Serve warm or at room temperature.
Serving and Storage Tips:
Serve with a chilled glass of white wine or sparkling water with lemon.
Best enjoyed the same day, but leftovers keep in the fridge for up to 2 days.
Reheat in the oven for 10 minutes at 300°F (150°C) for best texture.
Variations:
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