I’ve wanted to make a nice heirloom tomato tart for a couple years now. All those beautiful heirloom tomatoes practically cry out to turn some humdrum recipe into a masterpiece.
After a nearly forgotten failure last year (all evidence beyond a few cryptic notes has vanished), this year I decided to keep things simple. Just roll out a sheet of puff pastry and top with herbed cheese and sliced tomatoes. Easy peasy.
I love working with puff pastry. There is a simple but effective technique of scoring inside the edge to allow it to puff up into a crust. It was a little scary at first, but so easy that now I make quick (yes, really) breakfast Cheese Danish too.
It was so easy, in fact, I was worried it wouldn’t be considered a “real” dish.
This was entirely unwarranted.
When I pulled my heirloom tomato tart from the oven, the family happily gobbled it down. All the while thanking the forces who moved us from half-ripe, hot house tomatoes to blushing, farm-fresh heirlooms.
I must remember to thank my farmer.
- Puff pastry (1 sheet)
- 4 ounces goat cheese, softened
- 2 ounces cream cheese, softened
- 2 Tablespoons dried herbs
- 3-4 heirloom tomatoes of different colors and sizes
- 3-4 cherry tomatoes
- 1-2 Tablespoons olive oil
- 2-3 Tablespoons chopped fresh herbs for topping
- Preheat the oven to 400 F.
- Mix goat cheese, cream cheese and herbs, then set aside.
- On parchment paper, roll one 9 x 9 piece of puff pastry to approximately 9 x 12 inches. With a small sharp knife, score about a half inch from the pastry edge all around to form your border. Then prick the inside all over with a fork.
- Spread/dollap the cheese and herb mixture onto the puff pastry, staying inside the score mark. Top with sliced tomatoes in a pleasing arrangement. Drizzle with olive oil and salt.
- Bake for 20-30 minutes until pastry edge is golden and crisp. Remove from oven and top with fresh chopped herbs.
- Serve warm or cold.
- Pre-Baked Pizza Crust
- Slow Cooker Baked Beans from Scratch