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I found a recipe for a tomato tart that looks really interesting. Has red and green tomatoes, thyme, lemon zest, salt and pepper, and mascarpone cheese. I've never heard of it. The recipe uses a tart crust. BTW, is there a difference between a tart crust and pie crust?

Ah, just read that it's used in real tiramisu. Also read a substitute for it is
16 ounces cream cheese
1⁄3 cup sour cream
1⁄4 cup heavy whipping cream
Blended till smooth.

YUM YUM!

millergrovesue wrote:I found a recipe for a tomato tart that looks really interesting. Has red and green tomatoes, thyme, lemon zest, salt and pepper, and mascarpone cheese. I've never heard of it. The recipe uses a tart crust. BTW, is there a difference between a tart crust and pie crust?

Yes. It is very good. One of the advantages of being in the institutional food distribution industry is that you have access to a bunch of unusual foods.

Having an Italian best friend, we've gone to Central Market to get it. She uses it for many recipes. But now we can get it at our greatly expanded Kroger. It's not half the fun of going to Central Market!

BTW, my "tart" recipe is 1 cup of flour, 4 oz. softened cream cheese, stick of butter. You'll be adding flour when you roll out because It's very pliable and much easier to work with than pie crust. BUT it doesn't make a good pie crust AT ALL! I have no idea why.

ann jusko wrote:BTW, my "tart" recipe is 1 cup of flour, 4 oz. softened cream cheese, stick of butter. You'll be adding flour when you roll out because It's very pliable and much easier to work with than pie crust. BUT it doesn't make a good pie crust AT ALL! I have no idea why.

Thanks for that info. I tried to make pie crust a million years ago. I decided store bought was almost as good and a lot less trouble.

This recipe calls for the tart crust to be 1/2" thick.

Agree about the fun of Central Market. When I go home to Austin I always try to hit the one on Lamar. My sister thinks I'm absolutely nuts to enjoy a grocery store so much.

We keep it in our frig next to the butter. Sometimes we use butter, sometimes mascarpone. It's wonderfully rich and mild!