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Fresh Herb Tomato Cheesecake Tart

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Simple and packed with refreshing flavors, this fresh herb tomato cheesecake tart will soon become a summer favorite.
  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x
  • Category: Quiches and pizzas
  • Diet: Vegetarian

Simple and packed with refreshing flavors, this fresh herb tomato cheesecake tart will soon become a summer favorite.

Ingredients

Scale

For the crust:

  • 1 stick (125g) unsalted butter
  • 1 ½ cup (180g) all-purpose flour
  • 1 pinch salt
  • 2–3 Tablespoons cold water

For the filling:

  • 1 cup (250g) fresh ricotta cheese*
  • ½ cup (120 ml) heavy cream (whipping cream)*
  • ½ cup (225g) mascarpone cheese*
  • 1 clove garlic, minced
  • A handful of fresh chives, chopped
  • Salt and freshly ground pepper
  • 2–3 heirloom tomatoes, sliced
  • A few Tablespoons pesto
  • 1 Tablespoon pie nuts, toasted
  • Basilic leaves, for serving

Instructions

For the crust:

  1. Dice butter and mix quickly with flour, salt and water until the ingredients stick together and form a firm dough. Wrap the dough in plastic film and place in the refrigerator to firm up for 1 hour.
  2. Preheat the oven to 390°F (200°C). Roll out the dough into a large rectangle and line a nonstick 11x 7-inch (28×18 cm) loose bottom tart pan**.
  3. Place a sheet of parchment paper over the crust, and add pie weights to cover all the surface.
  4. Pre-bake the crust for about 20 minutes, until slightly golden. Remove from the oven and let cool.

For the filling:

  1. In a medium bowl, whisk the whipping cream with a hand mixer until stiff peaks form. Set aside.
  2. In a separate large mixing bowl, combine the mascarpone and ricotta cheese, using a rubber spatula. Fold in the whipped cream, then add the chives and garlic. Season with salt and pepper.
  3. Add the cheese filling to the bottom of the pan in an even layer, smoothing out the surface with the rubber spatula. Display the sliced tomatoes on top, then drizzle some pesto over. Decorate with pine nuts, fresh basil leaves, and enjoy!

Notes

* Cheese substitutes: you can replace mascarpone cheese with cream cheese, fresh ricotta cheese with fresh goat cheese, and whipping cream with crème fraîche. This recipe is really flexible and it’s also easy to adjust the quantities depending on cheese leftovers you have in the fridge. Just make sure the texture is to your liking and not too heavy, not too wet/liquid.

** Alternatively, roll a large disk and line a 10-inch (25 cm) spring form pan.

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https://www.delscookingtwist.com/fresh-herb-tomato-cheesecake-tart/