Savor the vibrant flavors of summer with this Roasted Heirloom Tomato Tart. Bursting with the rich flavors and colors of heirloom tomatoes and the creamy tang of whipped goat cheese, this tart is elevated by a zesty lemon-walnut basil pesto. Whether served at brunch or dinner, it’s a dish that promises to delight your guests with every bite.
INGREDIENTS:
4 medium sized heirloom tomatoes, mixed colors, if possible, sliced
Kosher salt and freshly cracked black pepper
1 sheet of packaged puff pastry
3 tablespoons crème fraiche
1 small red onion, sliced thin
Red pepper flakes
1 cup fresh goat cheese or Chevre, at room temperature, whipped with whisk
Prepared Lemon-Walnut Basil Pesto
Belle Farms Lemon Olive Oil
Fresh basil leaves for garnish
METHOD:
Line a rimmed baking sheet with paper towels and place the sliced tomatoes onto the towels; sprinkle the tomatoes with the salt and the pepper; cover with another layer of paper towels and let stand about 10 minutes—this will draw the moisture out of the tomatoes.
Preheat the oven to 400F.
Lay a large sheet of parchment paper on the counter, place the puff pastry onto it and roll into a 9 x 11-inch rectangle. Prick the pastry with a fork every few inches but leave about an inch of a border around the edges. Using a pastry brush, spread the crème fresh onto the pastry – leaving the 1-inch border unbrushed.
Layer the tomatoes and then the red onion, slightly overlapping onto the tart, working within the border.
Transfer to a sheet pan and bake, rotating halfway through, until pastry is browned and puffed, about 30 minutes.
Sprinkle with red pepper flakes and dollop with the goat cheese. Thin the pesto with a small amount of oil until it’s the consistency for drizzling. Drizzle pesto onto tart to your liking. Garnish with basil.
Serve warm or at room temperature.
SOURCE: Chef Jody Lombardo, Bay Living Culinary, From Market to Table cooking demonstration, Aptos Farmers Market
