Heirloom Tomato Tart

Heirloom Tomato Tart from Farmhouse38

What to do with all those gorgeous tomatoes that the garden is happily churning out?  Well, put them in your face, somehow.

Heirloom Tomatoes from Farmhouse38I love me a good tomato pie or tart, and I found this gorgeous recipe over at myrecipes.com for an Herbed Tomato Tart.  I tweaked it a bit to work with what I had, but still, you get the picture.

Ingredients:

— Approx. 3 mediumish heirloom tomatoes

— 1/4 teaspoon salt

— 1) (17.3 oz) package of frozen puff pastry sheets, thawed

— 8 oz of shredded mozzarella cheese

— 4 oz of crumbled feta cheese

— 1 garlic clove, finely minced

— 1/4 cup finely chopped assorted herbs (I used sage, rosemary, and basil all straight outs the garden)

— 1/2 tablespoon olive oil

— sea salt to taste

Preheat the oven to 400 degrees.  Finely slice the tomatoes and lay them out in a single layer on paper towels, sprinkle with the 1/4 teaspoon of salt, and let sit for a half hour or so to wick away the excess moisture.

Place one of your thawed pastry sheets (two come in the box) on an un-greased baking sheet.  From the remaining sheet, cut four 1-inch wide strips, and use these to build a frame around the edges of the first pastry sheet (refer to photo below).

Bake for around 14 minutes, or until the pastry starts to turn a golden brown.

Once it’s done, remove from the oven and sprinkle on your mozzarella and feta cheeses.  Sprinkle the minced garlic over this.  Blot the tops of the tomatoes with a paper towel, and then lay them out across the cheese in more or less a single layer.  Top this with your chopped herbs, and then drizzle your olive oil over it all.

Pop it back in the oven for another 14-15 minutes or until cheese is fully melted.  If you like a little extra salt in your craw, sprinkle some flaky sea salt over the top and serve immediately (though, I gotta say, it tastes pretty darned good cold, too).

Here’s a photo bomb of the process for ya:

Heirloom Tomato Tart from Farmhouse38

Sliced garden tomatoes drying like champions.  Thats a Tasmanian Yellow Blush, a Cherokee Purple, and a Bread and Salt for any of my fellow tomato freaks out there.

Heirloom Tomato Tart from Farmhouse38

Fresh basil, rosemary, and sage straight from the garden.

Heirloom Tomato Tart from Farmhouse38

Puff pastry dough frame going into the oven.

Heirloom Tomato Tart from Farmhouse38

All assembled for the final countdown.

Heirloom Tomato Tart from Farmhouse38

Fresh out of the oven and gorgeous. This sucker smells divine, too.

Heirloom Tomato Tart from Farmhouse38

Come on. So pretty!

Heirloom Tomato Tart from Farmhouse38

It’s just….good.

Holla, tomatoes!

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19 thoughts on “Heirloom Tomato Tart

  1. An Ng. August 7, 2013 at 9:53 pm Reply

    The tomatoes are beautiful and the tart looks so scrumptious! I have some tomatoes ripening on the vine right now, will definitely try this tart once I pick them.

    • farmhouseK8 August 7, 2013 at 10:07 pm Reply

      Thanks for the sweet comment! I just love tomatoes straight out of the garden–there is seriously nothing better! Enjoy!!!:-)

  2. Becky Neville August 7, 2013 at 11:43 pm Reply

    Almost too pretty to eat!

  3. Susan Pleasant August 8, 2013 at 12:42 am Reply

    Looks yummy! Will try it soon. S

    Sent from my iPad

  4. Charlotte Zweigoron August 8, 2013 at 1:35 am Reply

    I was beginning to think that you were getting caught in my spam folder!! I was going to check on it today but, thankfully, there you were in my inbox… so glad. We have some heirloom tomatoes too… I like the yellow/red ones the best. Our cherry tomatoes just get eaten by the bowlful like grapes! AND, I just made my Aunt Pauline’s Bread & Butter Pickles from some of our cucumbers yesterday. I’m so glad I got her recipe ’cause it is so much easier than any of the others I looked up and I can make small batches as the harvest comes in rather than a great big old project all at one time. If you are interested, I will reply with the recipe!! What’s cookin’ with the house these days?

    • farmhouseK8 August 8, 2013 at 2:10 am Reply

      I know–I have been completely MIA lately–finishing up a lot of projects around here that aren’t blog-able yet. I’ve got stuff coming soon though!! I’d love that pickle recipe! Could you email it to me at howdy@farmhouse38.com? Thanks, Charlotte!!

  5. Christy August 8, 2013 at 5:20 pm Reply

    Thanks for sharing looks awesome

    • farmhouseK8 August 9, 2013 at 2:28 pm Reply

      My pleasure, Christy–thanks for stopping in! 😀

  6. Katie August 9, 2013 at 12:51 am Reply

    Um, yum!!! Looks amaze. I might have to go steal some tomatoes from my neighbor’s garden.

    • farmhouseK8 August 9, 2013 at 2:25 pm Reply

      LOL–thanks, Katie–good luck!! 😀

  7. Mike the Gardener August 9, 2013 at 1:15 pm Reply

    Wow! That looks incredibly yummy! I love how you use fresh herbs from the garden. Herbs are great to grow at home. They take up little space and are so good when they are fresh.

    • farmhouseK8 August 9, 2013 at 2:24 pm Reply

      Thanks, Mike–heck yes, with the herbs! It’s so great to pretty much always know that when a recipe calls for herbs, I’ve got them at the ready–love growing them! 🙂

  8. Hannah August 10, 2013 at 9:22 pm Reply

    I tried this recipe today with tomatoes from our csa and it was a huge hit! Thanks for the inspiration! Hope you’re well!

  9. […] most beautiful Heirloom Tomato Tart we have ever seen over at […]

  10. hopefarms August 12, 2013 at 11:27 am Reply

    I expect nothing less from you, my dear! Gorgeous and I’ll be every bit as tasty as it was pretty 🙂

    • farmhouseK8 August 12, 2013 at 3:43 pm Reply

      Awww, thanks, Sheila! It’s pretty durn yummy! 😀

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