Friday, August 28, 2015

Heirloom Tomato Tart from The Beekman Boys

Anne made this amazing Tart. We really like Tomato Tarts. After researching many recipes she chose this one from The Beekman 1802 Heirloom Vegetable Cookbook. It's one of my favorite cookbooks. I also have The Beekman 1802 Heirloom Cookbook.
Anne opted to make her own crust and bake it in a Tart Pan, because she makes the best crust ever! She also used Tomatoes that we had in the pantry and not the variety of Heirloom Tomatoes in the recipe. You can personalize  this recipe based on what you may already have available. I could see it made with Steamed Asparagus Spears or even Sliced Onion.

This is one of our favorite Savory Tarts. Anne just made it this morning for Sunday Breakfast. It's also really good served cold. I'm posting a link to the recipe.
It's from The Beekman 1802 Heirloom Vegetable Cookbook.

Anne used Cherry Tomatoes instead of Heirloom Tomato Slices. You can use any type of Tomato that you have available.

Peace in the Kitchen!

Here is another photograph showing a variation of the Tart. You can adapt it to use your favorite ingredients.

Preheat the oven to 425 degrees.
1 - Sheet Pan lined with Parchment Paper

Heirloom Tomato Tart from The Beekman Boys

4 oz. Goat Cheese, crumbled
2 TBS Olive Oil, divided
2 Large Eggs
1 sheet (7 - 8 oz.) Frozen All Butter Puff Pastry, thawed but still cold.
1 C Whole Milk - Ricotta Cheese, drained
3/4 lb. Tomatoes, cored, halved and cut into 1/2" thick slices. Choose a variety of Heirloom Tomatoes.
3/4 tsp Salt, divided.
1/3 C Fresh Chopped Basil
1/4 tsp Freshly Ground Black Pepper
Flour for rolling the Pastry

On a lightly floured surface:
Roll the Pastry into a 10" X 15" rectangle.
Transfer to the Sheet Pan.
Use a Paring Knife and score a border 1" in from all 4 edges around the rectangle.
Cut into, but not through the dough.
Using a fork, prick only the area inside the border to allow the border to rise higher than the center.
Brush the center with 1 TBS of the Olive Oil.

In a large mixing bowl:
Ricotta Cheese
Goat Cheese
1/2 tsp of the Salt
Mix together with a Blending Fork.
Spread the mixture evenly over the center area of the Pastry.
Top with Tomatoes, overlapping slightly.
Sprinkle the Tomatoes with remaining 1/4 tsp Salt and remaining 1 TBS Oil.

Bake 30 minutes, until the pastry is golden brown and the filling is set.

Peace in the Kitchen!

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