Joy the Baker

Heirloom Tomato Tart

August 4, 2013

IMG_2127

You guys, I’m in deep.  I’m in the middle of some pretty serious Instagram stalking.  I’ve gone down the rabbit hole.

I’ve followed a comment on my friend Whitney’s feed and now I’m well into some stranger’s Instagram wedding album, some weird dude’s pet snake, and did you know there’s a whole Ryan Gosling thing going on on Instagram?  Of course there is.  Also, there are just so many selfies of strangers I have to marvel at!  Gosh.  I’m in it.

IMG_2092

It’s usually when I’m in deep that I start to think about the other side of the coin:  someone losing themselves in my Instagram feed.  What would they think?  Geez, this girl eats a lot of food.  Geez, this girl likes to stack food and take pictures of it.  How many pictures of a desk can one person take?  A lot.  Ok… she has a cat.  And cocktails.  And she likes cookies.  And she’s been to New Orleans.

That’s about the long and short of it.

Whatever we do, let’s not think about the former bosses, and ex-boyfriend’s new girlfriends that are probably scrolling through our feeds.  Actually… maybe we do want to think about them, and hope they’re hungry when they run across this picture of our Heirloom Tomato Tart.

We’re here to inspire, right?  …and occasionally flaunt our flakey crust and lip gloss.

IMG_2098

IMG_1999

I like a cacophony of ingredients. Savory this time! Tomatoes of two kinds, fresh basil and thyme, fresh goat cheese, and the makings of a simple sundried tomato spread.

IMG_2017

This Sundried Tomato Pesto is really the secret sauce of this tart.

We combine sundried tomatoes, garlic, a chili pepper, salt, and sugar and make an intense tomato spread.  It’s seriously delicious!  This recipe makes enough for two tarts.  If you just make one tart, then you’ll have enough spread for tomorrow’s breakfast toast.

IMG_2051

We’re building these gorgeous tomato flavors atop a chilled piece of puff pastry.  Flakes for days, friends.  Flakes for days.

IMG_2061

Spread is spread.

I like to the drain the sliced tomatoes by placing them on a paper towel.  I also like to remove some of the seeds from the sliced cherry tomatoes.  This helps the tomato stay crisp with no chance of sog.

IMG_2063

Sundried spread, fresh basil, and fresh goat cheese.  Layered.

IMG_2071

Tomato time!  Thyme time!  Salt and pepper for good measure.

IMG_2119

After some oven-time, this tart is flakey, golden brown, and summer-lush.  We’re talking crisp, flavorful, herby, tomato YESSS!  So good and so easy to make pretty!  The tomatoes do all the work.  Win!

Heirloom Tomato Tart

makes 1 9×9-inch tart

adapted slightly from The Guardian

Print this Recipe!

For the Sundried Tomato Pesto Sauce:

(This will actually make enough sauce for two tarts.  Either double the Tart ingredients below, or reserve the extra sauce for topping on toast, eggs, or pasta.  It’s delicious.)

1-8 ounce jar sundried tomatoes, some of the oil reserved

2 cloves garlic, peeled

1 small red chili, seeds remove and coarsely chopped

big pinch of granulated sugar

1 scant teaspoon salt

3 to 4 tablespoons olive oil from the sundried tomato jar

For the Tart:

1 9×9-inch sheet all-butter puff pastry, thawed but still cold

small handful fresh basil leaves

4 ounces goat cheese

3 small heirloom tomatoes, sliced about 1/4-inch thick and drained on paper towels

handful of cherry tomatoes, sliced in half and seeds removed

1 tablespoon fresh thyme leaves

olive oil

To make the Sundried Tomato Pesto Sauce, combine sundried tomatoes, garlic cloves, chopped chili, sugar, salt, and oil in the bowl of a food processor.  Blend until combined, but still slightly coarse.  The mixture does not need to be completely smooth.  Taste and season as needed.

Place a rack in the upper third of the oven and preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

Unfold a chilled sheet of puff pastry.  Roll lightly with a rolling pin just to flatten completely.  Place on the prepared baking sheet and spread about half of the pesto sauce over the puff pastry, leaving about a 1/2-inch border around the edges.  Coarsely tear basil leaves over the sauce.  Crumble goat cheese over the sauce.  Arrange heirloom tomatoes in a single layer over the goat cheese and press down slightly.  Try to cover as much of the sauce as possible as it can burn in the oven if exposed.  Add a few cherry tomato halves.  Sprinkle generously with fresh thyme and drizzle with olive oil.

Bake for 15 to 18 minutes until puffed and golden brown.  Remove from the oven and allow to rest for at lease 10 minutes before serving.  

source:  The Guardian


109 Comments Add A Comment

  • This looks killer! I love how heirloom tomatoes make everything look pretty, best get down to the market!

  • The tartness can also be increased by adding sour salt aka citric acid, which will revamp the taste. lemon juice will just interfere with the tomatoes, while sour salt will add flavor and deliciousness in the recipe.

  • Oh I can’t wait until summer Down Under again! I know exactly where my first crop of cherry tomatoes will meet their fate :)
    Might have to make the tomato pesto for winter-morning breakfasts though…

  • Oh man! This is heaven. Like really. Its like a hell lot of tomatoes, in my face. But who cares esp when there is sun-dried too. Y-U-M!

  • I fear I’d devolve into consuming that pesto the same way I do a good marinara or salsa: out of a bowl with a spoon.
    That’s how I roll with peanut butter too.
    But this tart looks ahhhhmazing.

  • Hahahaha Joy, last month I was deep down in Instagram as well. I managed to crawl myself out of it though. I still have withdrawals now and then but I’m safe now. :)

    Gorgeous tart btw

  • I have never been this excited about one of your posts before, because for the first time, I already have most of the ingredients needed to make this! All I need is the pastry!
    This tart looks delicious, and I can’t wait to make it!!!
    X

  • Yum! Great to know I am not the only Instagram stalker out there… This tart looks yummy! I love making puff pastry tarts, they are sooo easy!

  • This looks so delish! I love heirloom tomatoes. Sooo yum!! I’ve only made tomato tarts with regular tomatoes, but have never tried cooking heirlooms. Does it lose/change the flavor much? . I haven’t really gotten into utilizing Instagram much to its full features. But I love your pics. I’m totally following you on Instagram now!

  • I rarely instagram anymore. Just post a couple pics a month b/c it IS such a rabbit hole. I just get sucked in and all of a sudden I look up and it’s been 45 mins and Ive done nothing. Other than clicking around on my iphone. So I try to just stay off IG. But I love it.

    This tart is gorgeous. It reminds me of the cover of Martha Stewart Living this month!

  • If instagram is a rabbit hole, then coming across your delicious feed makes up for it! Delicious food photos for days!

    x Elena @ Randomly Happy

  • Actually what my friends say when They see my blog. “where does all that food go???” thankfully I still fit into my pants….
    Such a pretty tart! Too bad I have to wait for tomatoes to come in season here but till then I droll over these photos. I will be dreaming
    of the wonderfully taste from the goat cheese and puff pastry.

  • Oh my lord. The tomatoes, the pasty, the cheese, the all round flakey goodness. I think you may just have created my perfect meal! No shame is zealous Instagram stalking and wandering, your feed is beautiful and makes me hungry more often than I’d care to admit! X

Leave a Reply

25 trackbacks

Pre-Order!

homemade decadence

The Web Series

bonkers_sidebar

Homefries

Brown Butter Banana Bread with Rum and Coconut
Sweet Corn Pancakes
Roasted Apricot Breakfast
Strawberry Rhubarb Crumb Pie
Ham and Cheese Puff Pastry Pie
Creamy Pumpkin Pie Bars
Homemade Hot Dog Buns
The Ultimate Club Sandwich
Peanut Butter and Pickle Sandwich

Joy, Recently

Baked Brown Butter and Pistachio Doughnuts
11 Little Ways To Get Through This Monday
Let It Be Sunday
Muffuletta Pasta Salad
Homemade Steak Sauce
Dipped + Crisp Peanut Butter Cookies
Let It Be Sunday
New Orleans: ManhattanJack
Roasted Tomato and Feta Guacamole