Warm from the sun…just picked heirloom tomatoes.
It’s definitely tomato-time! The vines at the 2nd Street Chicken Ranch are heavy with tomatoes — of all sizes and colors. One of my favorite ways to use these heirloom beauties is in this simple, but delicious tomato tart.
I say simple, because it really is — just a few fresh ingredients, a puff-pastry sheet and a quick 30-minutes in the oven is all it takes. Feel free to adjust the cheesy, creamy base and herbs to your liking. It’s a recipe that is very adaptable!
Heirloom Tomato Tart
Preheat oven to 425 degrees.
Ingredients:
1 sheet puff pastry (from 17 oz package), thawed
1/2 cup of ricotta cheese
1/2 cup of goat cheese (room temperature)
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 cloves of garlic, grated (use a microplane)
1 tablespoon lemon zest (from 1 lemon)
1 tablespoon lemon juice (fresh of course)
2 tablespoons fresh basil, chopped
2 tablespoons fresh flat-leaf parsley, chopped
Whole basil and parsley leaves for garnish
1 pound heirloom tomatoes (various colors and sizes)
Olive oil
Flaky sea salt (like Maldon) and fresh ground pepper for finishing
Arrange tomatoes in a single layer, brush edge of pastry with beaten egg and bake at 425 degrees for about 30 minutes.
Directions:
Remove frozen pastry to a sheet of parchment paper and allow to thaw. Proceed to mix cheese base while puff pastry thaws.
Combine the ricotta cheese, soften goat cheese, salt, pepper and 1 tablespoon of olive oil in a medium bowl. Mix in lemon zest, lemon juice, and fold in the chopped herbs. Set aside.
Unfold puff pastry on parchment paper and roll out 1/2 inch larger on all sides. Slide pastry and parchment to a baking sheet. With a knife, score a 1/2 border around the pastry edge. Using a fork, poke holes on the base of the pastry, staying inside the 1/2 inch border.
Spread cheese mixture on to pastry, staying inside the border. Slice large tomatoes and half small or cherry tomatoes. Arrange tomatoes on a single layer on the cheese mixture. Pour a small amount of olive oil over the tomatoes. Brush the pastry border with beaten egg.
Bake in 425 degree oven for 30 minutes (rotate after 15 minutes) until pastry is nicely browned and tomatoes are beginning to caramelize.
Remove from oven and let cool slightly. Top with more chopped herbs, another dash of olive oil and sprinkle with flaky sea salt and fresh ground pepper.
This delicious tart can be served warm from the oven or at room temperature.
This is my basic recipe, but feel free to substitute or add ingredients. Try herbs such as rosemary or cilantro. Thinly sliced garlic would also be a delicious addition with the tomatoes. Experiment with other cheeses — fresh mozzarella, ricotta and creme fresh, etc. Enjoy the bounty from your garden or farmer’s market!
Hot from the oven! Drizzle with olive oil and sprinkle with flaky sea salt and more chopped herbs. Serve warm or at room temperature. YUM!!
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