Heirloom tomatoes… don’t you just love them? Whether you have them on a sandwich, or in a salad, they are one of my favorite things to enjoy from the garden. I just love their fresh juicy, and flavorful taste, and how colorful they are. Best of all, they are so delectable in my savory Heirloom Tomato and Basil Tart. It’s a snap to make because I use a frozen all-butter puff pastry to save time. I make this wonderful creamy cheese mixture that makes the perfect pairing for my heirlooms. Fresh basil and thyme are added to complete one of my favorite appetizers. It’s simply crazy good! Besides eating this tart, watching my friends devour it, is one of my treasured things.
All ready to bake! I made two so I’d have enough for my party.
It’s going fast!
It’s simply crazy good!
Stranded Foodie Heirloom Tomato and Basil Tart Recipe
Adapted from The Beekman 1802 Heirloom Vegetable Cookbook – Rodale Press
- All-purpose flour, for rolling the pastry
- 1 sheet (7 to 8 ounces) frozen all-butter puff pastry, thawed but still cold
- 2 tablespoons extra-virgin olive oil
- 1 cup whole-milk ricotta, drained
- 4 ounces soft goat cheese, crumbled
- 2 large eggs
- 1⁄3 cup chopped fresh basil, plus more for garnish
- 1 tablespoon finely minced fresh thyme
- 3⁄4 teaspoon kosher salt
- 1⁄4 teaspoon freshly ground black pepper
- 3⁄4 pound assorted colorful heirloom tomatoes, cored, and cut into 1⁄2-inch-thick slices
- 1 tablespoon grated Parmigiano-Reggiano cheese
Directions: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
On a lightly floured work surface, roll the pastry out to a 10 x 15-inch rectangle and
transfer it to the baking sheet.
With a paring knife, score a border 1 inch in from the edge all around the rectangle,
cutting into, but not through, the dough. With a fork, prick the dough inside the border all
over (this is so the border will rise higher than the center that’s been pricked). Brush the
center with 1 tablespoon of the olive oil.
In a large bowl, stir together the ricotta, goat cheese, eggs, basil, thyme, 1⁄2 teaspoon of
the salt, and the pepper. Spread the mixture over the center of the puff pastry sheet. Top
with the tomatoes, overlapping slightly. Sprinkle the tomatoes with the remaining 1⁄4
teaspoon salt, Parmigiano-Reggiano cheese, and the remaining 1 tablespoon olive oil.
Bake for 30 minutes, or until the pastry is golden brown and the filling is set. Top with
some fresh chopped basil and serve immediately. Enjoy!