Author Notes: Inspired by the fresh fruit tart, this is a great way to showcase the beautiful colors and shapes of your heirloom tomatoes. Here I used a basic pie crust taught to me by my mother (with shortening), but you can use your favorite or ready made.

Heirloom Tomato and Lemon Mascarpone Tart

Serves 6-8

• 2 1/4cups all purpose flour
• 1teaspoon salt
• 1/4cup water
• 3/4cup organic shortening
• 1cup fresh basil leaves
• 1/4cup olive oil, give or take
• 1garlic clove
• Salt
• 8ounces mascarpone cheese
• 2teaspoons lemon juice
• 3medium heirloom tomatoes, different colors, sliced thin
• Freshly ground black pepper

1. Preheat the oven to 400 degrees.
2. In a large bowl sift together flour and salt. Remove 1/4 cup flour to a small bowl and add the water, making a paste.
3. With a pastry cutter, cut the shortening into the flour in the large bowl. Add the paste and mix well.
4. On a floured surface, roll out the pie crust to fit an 11-inch tart pan with a removable bottom.
5. Prick the pie crust all over with a fork or use pie weights so that the crust doesn't bubble up while cooking.
6. Bake for about 15 minutes, until lightly golden, removing the pie weights after 13 minutes. Remove from the oven and cool on a wire rack.
7. In a food processor, puree the basil, olive oil, garlic and a pinch of salt. Set aside.
8. In a small bowl, mix the mascarpone cheese with the lemon juice. Once the pie crust has cooled, spread the cheese on the bottom.
9. Arrange the tomatoes on top of the cheese, sprinkle with salt and pepper and drizzle the basil oil on top. Cut into wedges and serve.

https://food52.com/recipes/5941-heirloom-tomato-and-lemon-mascarpone-tart