Garden Fresh Tomato Tart
As a hobby gardener and a home cook, nothing brings me more joy that growing my own food. Being able to harvest fresh veggies, herbs and edible flowers and turn them into something delish for my family and guests brings me a lot of satisfaction. I choose to grow all of my edibles and flowers, shrubs, etc…organically. From the soil, fertilizers and any sprays or treatments that might be needed…nothing is going on my precious plants that I wouldn’t sprinkle on my food.
Even though I grew up in a suburb of Kansas City, my mother’s Southern roots meant we had a summer garden. It was then that I learned just how incredible a ripe, juicy, sun-warmed tomato could taste plucked right off the vine. I have such fond memories sitting on the porch “snapping green beans”. Picking and eating strawberries before we even made it to the house.
As a newlywed, we lived in a townhouse with no room to garden. But that did not stop me. I filled 5 gallon buckets with soil and planted tomatoes, peppers, green beans and loads of fresh herbs. We crammed as many pots as we could on our little concrete patio.
Fast forward 38 years later and I have my dream vegetable garden comprised of 9 raised beds, with all kinds of fencing for climbing veggies and flowers. All of it surrounded by a 6 foot high fence to keep any critters out. There is no place I’d rather start my day than in my garden surrounded by my plants. What a gift it is to go out and harvest what’s ripe and then plan meals around what I discover.
Even if you don’t have a garden, or enjoy gardening…most people can source locally grown produce through a farmers market. I encourage you to source what is in season. Find the freshest ingredients you can afford and celebrate them by taking time to use them in a special way. Believe me, when winter comes to Mid Missouri – I grieve my heirloom tomatoes most. Nothing I have ever brought in a grocery store comes close to the depth of flavor and taste than something I grew in my own backyard.
I hope you enjoy my Italian-inspired version of a fresh tomato tart. Of course, the tomatoes (Cherokee Purple and Lemon Boy) and the Chives and Basil all came from my garden. Buon Appetito!
Garden Fresh Tomato Tart
Ingredients
- 1 sheet puff pastry, thawed
- 3 fresh tomatoes, sliced 1/4 inch thin use different colors if possible
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup ricotta cheese
- 1/3 cup parmigiano-reggiano cheese, finely shredded
- 1/3 cup mozzarella cheese, finely shredded
- 1/3 cup fresh chives, chopped
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/4 cup fresh basil leaves
- 1 tablespoon good quality reduced balsamic vinegar
Instructions
- Preheat oven to 400 degrees
- Roll out puff pastry on lightly floured counter top so it will fit in a 8 or 9 inch tart pan (with removable bottom) or a pie plate.
- Carefully place pastry in pan and gently push dough until it makes contact with the bottom and sides…then use your rolling pin and roll it across the top to remove excess pastry that is hanging over the rim.
- Cut a sheet of parchment paper and place over pastry.
- Pour dried beans or pie weights into pastry lined pan. Doing this will keep the puff pastry from puffing up too much so that when you do the initial blind bake you will have created a nice well that will hold the cheese spread and tomatoes.
- Bake in 400 degree oven for about 25 minutes.
- While pastry is doing it's first bake, slice tomatoes 1/4 inch thick. Lay on lots of paper towels. Sprinkle lightly with salt. Let the water release from tomatoes. Before placing in pastry, you'll take more paper towels and gently blot any excess moisture off the top of the tomatoes…you don't want your tart to be too watery.
- In a medium size bowl mix together the salt, pepper, ricotta, parmigiano, mozzarella and fresh chives.
- In a tiny cup, pour 2 tablespoons of extra virgin olive oil and one minced garlic. Stir.
- Once pastry has had it's first bake, remove from oven, take out beans and parchment paper and let cool 15 minutes.
- Gently spread ricotta and herb mixture over base of pastry. Then lay slices of tomatoes, overlapping, until you have filled up the tart/pie pan. Lightly pour the garlic infused olive oil over the tomatoes.
- Reduce oven temperature to 375. Return pan to oven and bake for another 20-25 minutes. The cheese filling will bubble slightly. If edges of pastry seem to be browning too much, tent with small strips of aluminum foil.
- Remove from oven and let tart cool at least 10 minutes. Drizzle with reduced balsamic vinegar and sprinkle with fresh basil leaves.
