Everything Tomato Tart

Time: 2 hours 20 minutes

Make ahead:

The disk of dough needs to be refrigerated for at least 30 minutes and up to overnight. The rolled-out crust needs at least 30 minutes to chill, though it can also be refrigerated overnight. Bake the crust a day in advance, if you want. Leftover tart keeps well in the refrigerator for up to 2 days.

CRUST

1 cup all-purpose flour ¼ teaspoon kosher salt 2 tablespoons store-bought or homemade everything spice

3 ounces cold cream cheese,

cut into 3 pieces 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for greasing the dish

FILLING

1 large or 2 medium tomatoes of your choice, preferably heirloom or ripe red (use more for smaller varieties, such as Kumato), cut into ¼-inch slices Kosher salt

½ cup chilled heavy whipping

cream

8 ounces cream cheese, at

room temperature

4 ounces mascarpone cheese,

at room temperature 2 tablespoons fresh lemon juice (from 1 lemon), or more to taste 1 tablespoon finely chopped

fresh dill

1 tablespoon finely chopped

fresh chives Extra-virgin olive oil, for

drizzling

2 teaspoons store-bought or homemade everything spice, or more to taste

Instructions: Make the crust: In a small bowl, whisk together the flour, salt and everything spice.

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, combine the cream cheese and butter on low speed until smooth, about 45 seconds. Mix in the flour mixture until the dough holds together and forms large clumps that come away from the sides of the bowl, about 30 seconds.

Form the dough into a smooth ball, flatten into a 6-inch disk, wrap in plastic wrap and refrigerate for 30 minutes, or overnight. Clean out the bowl to prepare for the filling.

Lightly butter a 9-inch pie dish. Lightly flour the work