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Ingredients
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Crust
Cheese Filling
Tomato Topping
Method
Crust
- 1
Make dough
In a medium bowl, whisk together 1.5 cups all-purpose flour and 0.25 tsp salt. Add 0.5 cup cold, cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- 2
Bind dough
Sprinkle 3 tablespoons cold water over the flour-butter mixture and gently stir with a fork until the dough just comes together. If dry, add up to 1 additional tablespoon of cold water. Do not overwork.
- 3
Chill & roll
Form dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes. After chilling, lightly flour a work surface and roll the dough into a circle about 10–11 inches in diameter and roughly 1/8 inch thick.
- 4
Blind bake
Transfer dough to a 9-inch tart pan with removable bottom (press gently into edges). Trim excess. Line crust with parchment and fill with pie weights or dried beans. Bake in a preheated 375°F (190°C) oven for 12 minutes. Remove weights and parchment and bake 6–8 more minutes until lightly golden. Let cool slightly.
Cheese Filling
- 5
Prepare cheese
While crust chills or bakes, place 8 oz fresh queso fresco (or drained farmer's cheese/ricotta) and 2 oz softened cream cheese in a mixing bowl. Break up the cheeses with a fork or pulse briefly in a food processor to get a smooth but still slightly textured filling.
- 6
Mix filling
Add 1 egg, 2 tablespoons sour cream, 0.25 tsp salt, 0.25 tsp freshly ground black pepper, and 1 tablespoon finely chopped fresh basil to the cheese. Stir or pulse until combined and creamy. Taste and adjust seasoning lightly.
- 7
Bake filling
Spread the cheese filling evenly into the warm, baked tart shell. If using, sprinkle 1/4 cup shredded Manchego or Parmesan lightly over the top. Return the tart to the oven at 350°F (175°C) for 12–15 minutes, until the filling is set but still slightly jiggly in the center. Remove and cool on a rack for 10 minutes.
Tomato Topping & Finish
- 8
Prepare tomatoes
While the tart finishes baking, rinse and thinly slice 3 medium ripe red tomatoes. Lay the slices on paper towels and lightly salt to draw out excess moisture for 5 minutes, then pat dry gently.
- 9
Assemble topping
Arrange the tomato slices in an overlapping pattern on top of the warm cheese layer. Drizzle 2 tablespoons extra-virgin olive oil evenly over the tomatoes. Season with 0.25 tsp coarse sea salt and 0.25 tsp freshly ground black pepper.
- 10
Finish & garnish
Scatter fresh basil leaves over the tart and, if desired, drizzle 1 teaspoon balsamic glaze in a thin zigzag for sweetness and contrast. Let the tart rest 5–10 minutes so flavors meld, then slice into 6 portions.