Late summer and early fall always bring a bounty of heirloom tomatoes to Chestnut Cottage. Not from my garden of course (as I only grow flowers!), but from the local farmers market.
Heirlooms are so-called because their seed have been handed down over generations. Delicate, with a sweet flavor, these tomatoes often look quiet imperfect and a bit “funky”.
My first experience with heirlooms was many years ago in San Francisco at the Campton Place Hotel Resturant. And it was love at first bite! There is nothing more tasty than a great BLT with my favorite heirloom, Cherokee Purple.
Another of my favorite heirlooms is Mr. Stripey!
There are just so many ways to use these tasty tomatoes. From tarts to flatbread-heirloom tomatoe jam-salads-and yummy Parmeasan Tuiles with Heiroom Tomatoe Salad!
One of my favorite recipes for heirloom tomatoes is a Heirloom Tomatoe and Ricotta Tart. This easy tart is made with puff pastry and my favorite brand of puff pastry is Defour Puff Pastry .
I usually use my 11X8 removable bottom tart pan. There is plenty of pastry to use an 9X 13 sheet pan if you prefer. Give this easy tart a try and you too will be in love with heirloom tomatoes!
- Preheat the oven to 400 degrees.
- On a lightly floured surface, roll out puff pastry to about a 14 X 10 rectangle . Line the tart pan with the rolled out puff pastry and poke holes in the bottom of the pastry with a fork. Brush lightly with olive oil.
- In a small bowl, mix together ricotta cheese, goat cheese, and grated garlic . Salt and pepper to taste. Arrange sliced heirloom tomatoes over cheese layer. Note: I drain my tomatoes on paper towels and pat them with an additional paper towel to dry them a bit. Drizzle with a little olive oil and a little balsamic vinegar. Sprinkle with 1 teaspoon of dry Italian seasonings, 2 teaspoons of fresh chopped basil, and 2 teaspoons of fresh chopped thyme.
- Bake at 4oo degrees for 20-25 minutes. Let the tart cool before transferring to a cutting board for cutting.
Always delicious…but only in season!!