Tomato Tart

It's gone, yes, it's all gone by now!
There is no tart left as I write this post, I thought I should have saved at least one little piece just to remind me of the flavors so I could describe the taste more precisely, but no, there is nothing left from the recipe made this afternoon.

Summer is gone but temperatures are still warm for a refreshing dish like this fresh tomato tart, elaborated yet simple, this recipe calls for ingredients found everywhere. The flavors are liked and recognized worldwide: savory crust, fresh cheese and tomatoes marinated in olive oil. The attention to the details like the variety of tomatoes used makes all the difference and since you are making a simple dish, there must be something to stand out, the more colorful the tart is, the more enjoyable it will be to watch and taste it so go for the biggest variety you can get: grape tomatoes, cherry tomatoes, currant tomatoes, heirloom tomatoes, etc...

The crust made for this tomato tart is the same one I made for my onion quiche  and after you learn how to make it  you will feel no need to learn another crust recipe ever. All the details and techniques showed in the video are very important, they are all very relevant to create the flaky close to perfection pâte brisee (savory crust), starting from the temperature of the ingredients, the quick handling of the dough and the cooling process to avoid shrinkage, these are all really important details that can't be missed in order to create the perfect crust.

Tomato Tart is perfect when served with a side of green salad dressed with vinaigrette, the texture from the savory flaky crust combined with the sweet tomatoes is a "hard to go wrong" combo and even though most flavors are kind of expected it still surprises you for its simplicity but yet elaborated look.

Ingredients:
Pâte brisee: (I doubled the recipe in the video)
200g regular flour mixed with a pinch of salt
100g unsalted butter
50g cold water (approximately)
Filling:
2 tbsp whole grain mustard (I used a beer whole grain mustard)
400g whole ricotta cheese
100g mascarpone cheese (can be substituted for plain cream cheese)
pinch of salt and pepper
Tomato topping:
150g grape tomatoes
150g mixed colors cherry tomatoes
50g currant tomatoes
or-
Any tomatoes of your preference
3 tbsp extra virgen olive oil
1/4 cup fresh parsley
salt and pepper to taste
Let it marinate for at least 40min at room temperature or for a day at your refrigerator. Remove excess liquid)

Even though most part of my diet is organic I think it's important to point that tomatoes is one of the ingredients that most suffers with a high percentage of toxins from pesticides (much higher than other ingredients). If you can't buy all your fruits and veggies organic make sure you buy at least your tomatos (and strawberries) organic.

The tart can be kept in the refrigerator or at room temperature for a day, more than that will compromise the quality of the tomato and texture of the crust (if your ricotta is too liquid keep it cool to maintaing its shape after sliced)