From peach tarts to tomato tarts -- yep, after a brief interlude, we're back on the tomato train. They're just ripening so quickly! Luckily, another couple is sharing gardening duties with us, so we don't have to eat all of the tomatoes ourselves. But ... even so, we planted a number of tomato plants, and they are quite prolific at the moment. I'm particularly enamored by the unusual-looking Polish tomatoes, which are pepper- or sausage-like in shape. I can't wait for those to be ready for harvest.
Heirloom Tomato Tart (printer-friendly version)
makes 9-12 servings
1 sheet frozen puff pastry, thawed
unbleached all-purpose flour, for rolling the pastry
2 tablespoons olive oil
4 ounces soft goat cheese, crumbled
1 cup whole-milk ricotta, drained
2 large eggs
1/2 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
fine sea salt
freshly ground black pepper
1. Preheat the oven to 425 degrees. Line a baking sheet with a silpat or parchment paper and set aside.
2. Lightly flour a large work surface. Roll out the puff pastry to a 10x15-inch rectangle (or to a size that best fits your baking sheet). Carefully transfer the puff pastry onto the prepped baking sheet.
3. Use a paring knife to score a border about one inch in around the edge of the rectangle. Do not cut through the dough. Prick the interior of the rectangle (inside the border) with a fork. This will allow the border to rise but not the interior. Brush the border edge of the dough with olive oil.
4. In a large bowl, stir together the goat cheese, ricotta, and eggs. Then stir in the basil, salt, and pepper.
5. Spoon the cheese mixture onto the center of the puff pastry sheet and spread it, being careful to not stray across the border. Top the cheese mixture with the sliced tomatoes. Sprinkle the tomatoes with salt and pepper. Drizzle with the remaining olive oil.
6. Bake in the oven for 30 minutes, or until the puff pastry is golden brown and the filling has set.
7. Garnish with the remaining chopped basil and serve immediately.
(lightly adapted from this Beekman Boys recipe)
makes 9-12 servings
1 sheet frozen puff pastry, thawed
unbleached all-purpose flour, for rolling the pastry
2 tablespoons olive oil
4 ounces soft goat cheese, crumbled
1 cup whole-milk ricotta, drained
2 large eggs
1/2 cup loosely-packed fresh basil, chopped + 1 tablespoon chopped basil for garnish
3-4 small to medium tomatoes, cut into 1/4-inch-thick slices1/2 teaspoon coarse sea salt
1/4 teaspoon ground black pepper
fine sea salt
freshly ground black pepper
1. Preheat the oven to 425 degrees. Line a baking sheet with a silpat or parchment paper and set aside.
2. Lightly flour a large work surface. Roll out the puff pastry to a 10x15-inch rectangle (or to a size that best fits your baking sheet). Carefully transfer the puff pastry onto the prepped baking sheet.
3. Use a paring knife to score a border about one inch in around the edge of the rectangle. Do not cut through the dough. Prick the interior of the rectangle (inside the border) with a fork. This will allow the border to rise but not the interior. Brush the border edge of the dough with olive oil.
4. In a large bowl, stir together the goat cheese, ricotta, and eggs. Then stir in the basil, salt, and pepper.
5. Spoon the cheese mixture onto the center of the puff pastry sheet and spread it, being careful to not stray across the border. Top the cheese mixture with the sliced tomatoes. Sprinkle the tomatoes with salt and pepper. Drizzle with the remaining olive oil.
6. Bake in the oven for 30 minutes, or until the puff pastry is golden brown and the filling has set.
7. Garnish with the remaining chopped basil and serve immediately.
(lightly adapted from this Beekman Boys recipe)
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