Gazpacho Tart

2 days ago 6

Democracy Dies successful Darkness

Gazpacho is the eventual summertime "must-make" successful my family. The cucumber, tomato, capsicum operation inspired this tart's creation. Its cornmeal crust and ricotta filling marque it a implicit meal: crockery course, food people and bread.

Serve with a straw-colored solid of vinho verde, a tiny vessel of marcona almonds and manzanilla olives. Buena!

For champion results, chopped the vegetables for the topping successful astir the same-size pieces.

The cornmeal crust with the ricotta filling tin beryllium refrigerated a time successful advance. The gazpacho crockery topping tin beryllium made respective hours ahead, but should not beryllium added to the tart until conscionable earlier serving.

From Cynthia A. Brown, Smithsonian Gardens acquisition specialist; the crust look is adapted from "Martha Stewart's Baking Handbook" (Clarkson Potter, 2005).

Ingredients

For the crust (makes 2 9-inch crusts)

2 cups flour
1/2 cupful cornmeal
1 spoon salt
16 tablespoons (2 sticks) acold unsalted butter, chopped into pieces
1/4 cupful to 1/2 cupful crystal water

For the filling

1 lb part-skim ricotta cheese
1/2 cupful freshly grated parmesan cheese
1 ample egg

For the topping

2 teaspoons balsamic vinegar
1/2 spoon salt
1 ample clove garlic, crushed
1/2 spoon Worcestershire sauce
1 spoon olive oil
2 mean cucumbers, peeled (seeded, if desired) and coarsely chopped
3 scallions, achromatic and light-green parts, chopped crosswise into bladed slices
1 mean saccharine pepper, specified arsenic banana, stemmed, seeded and coarsely chopped
2 tiny tomatoes, cored and coarsely chopped
Freshly crushed achromatic pepper
2 tablespoons homemade oregon store-bought pesto

Nutritional Facts

Per serving

Calories
330
Fat
21 g
Saturated Fat
12 g
Carbohydrates
22 g
Sodium
510 mg
Cholesterol
80 mg
Protein
13 g
Fiber
2 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Cynthia A. Brown, Smithsonian Gardens acquisition specialist; the crust look is adapted from "Martha Stewart's Baking Handbook" (Clarkson Potter, 2005).

Tested by Cynthia A. Brown.

Published August 1, 2010

Updated March 13, 2026