Heirloom Tomato Tart

Here’s an absolutely delicious and super easy tart featuring stunning heirloom tomatoes and fresh basil. A quick word of advice, the frozen puff pastry needs to thaw in the fridge overnight so plan ahead.

Start with delicious of heirloom tomatoes. Choose a variety of differing colors and sizes.

You’ll also need a savory cream cheese spread (or Boursin cheese) and a package of frozen puff pastry that’s been allowed to thaw in the refrigerator overnight (don’t be temped to skip this step).

Unfold the thawed pastry and press the folds flat. Use a pastry docker (or fork) to poke holes over the pastry.

You’ll be able to fit 1 and 2/3 sheets of puff pastry dough on one half sheet pan (reserve the remaining 1/3 sheet of puff pastry for another use). Place the 2 pieces of pastry together and use a little water and your fingers to press the seam together to make one large sheet of puff pastry. Pop in the fridge to chill while you prepare your tomatoes.

Cut the tomatoes into 1/4-inch thick slices using a serrated knife (or tomato knife); set aside. Don’t worry if the juice and seeds fall out of the cut tomatoes.

Stir the savory cream cheese (or Boursin) to soften. Use an offset spatula to spread it evenly all over the chilled pastry, leaving a thin border around the edges.

Arrange the sliced tomatoes artfully over the cream cheese layer. It’s ok to overlap slightly, but not too much. I like to place the largest slices on first, then fill in with the smaller ones. DO NOT salt the tomatoes yet (we’ll do that after baking). Brush the tomatoes with garlic oil (or extra virgin olive oil) and bake for 20-25 minutes or until the pastry is puffed and golden brown around the edges.

Remove the tart from the oven and allow to cool for at least 30 minutes (or up to several hours). Brush the entire tart, including the pastry, with a little more garlic oil.

Just before serving, sprinkle tomatoes with fleur de sel (or flaked sea salt), freshly ground black pepper, and fresh basil leaves. Cut with a sharp knife and serve at room temperature. Enjoy!

Items used to make this recipe:

(affiliate links)

• frozen puff pastry https://amzn.to/3HHzIwg

• Boursin https://amzn.to/3Lr64xp

• garlic oil https://amzn.to/3oGrqgp

• half sheet pan https://amzn.to/3JkoiyI

• parchment sheets https://amzn.to/3gE2HFh

• tomato knife https://amzn.to/2XYZdSx

• offset spatula https://amzn.to/3sxrkcd

• dough docker https://amzn.to/3LnNm9X

• pastry brush https://amzn.to/3Jo67Zd

• fleur de sel (French sea salt) https://amzn.to/2Le4iEP

• my favorite oil sprayer https://amzn.to/3LswsHa

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Heiroom Tomato Tart

makes 12 servings

Printable Recipe

Ingredients

• 1 package (17.3 oz) frozen puff pastry, thawed overnight in the refrigerator

• 8 ounces onion and chive cream cheese spread (or Boursin), room temperature

• 2 pounds heirloom tomatoes in a variety of colors and sizes (the more, the better)

• garlic infused olive oil (or extra virgin olive oil), for drizzling

• fleur de sel (French sea salt) and freshly ground black pepper, to taste

• 10-20 fresh basil leaves (depending on their size)

Directions

1. Preheat oven to 400F, place rack in center position, and line a half sheet pan with parchment paper.

2. Unfold the first puff pastry sheet onto the parchment paper and gently press with a rolling pin to flatten fold lines (keep in mind, the sheet pan will hold 1 and 2/3 sheets of puff pastry side-by-side).

3. Repeat with the 2nd puff pastry sheet (trim away 1/3 of the 2nd pastry sheet and reserve for another use); place both pastry sheets as close together as possible without overlapping and use water to gently glue and press the two pieces to gather to form one large pastry sheet.

4. Use a fork or dough docker to poke holes over the surface of the puff pastry; place sheet pan in fridge to allow the pastry to chill while you prepare the tomatoes.

5. Slice tomatoes into 1/4-inch slices (a variety of colors and diameters look very nice on the tart (don’t worry if the seeds and jelly fall out of the slices).

6. Remove puff pastry from refrigerator; stir the onion and chive cream cheese to soften and use an offset spatula to spread an even layer all over the prepared puff pastry, leaving a thin border around the edges.

7. Artfully arrange the tomatoes slices on the tart - slight overlapping is okay, but try to keep a single layer for the most part (I like to start with the largest slices, then fill in with smaller ones).

8. Brush or spray tomato slices with oil just before placing the tart in the hot oven; bake for 20-25 minutes until pastry edges puff nicely and turn golden brown.

9. Remove tart from oven and allow to cool for at least 30 minutes (or up to several hours).

10. Just before serving, brush entire tart with a little more oil (tomatoes and pastry), sprinkle tomatoes with fleur de sel (French sea salt), freshly ground black pepper, and top with fresh basil leaves (don't add basil while tart is warm, it will wilt and discolor).

11. Slice with a sharp knife and serve.

Frittata with Ramps, Bacon, and Mushrooms

It’s the season for ramps here in Virginia and I’m a huge fan of the delicate onion/garlic flavor they develop when sautéed. Today I’ve added them to a mixture of caramelized mushrooms and crumbled bacon to make a fantastic and seasonal frittata.

Start by cleaning and trimming the ramps (full directions with how-to photos here).

Heat some oil in a cast iron skillet.

Add the ramps and cook them for a few minutes on each side until they’re nicely caramelized.

Mmmm. Remove the ramps from the skillet and chop them into 1/4-inch thick slices; set aside until needed.

Using the same skillet, lower the heat to medium and saute the garlic in the butter for about 30 seconds.

Add the chopped mushrooms and a pinch of salt.

Sauté them, stirring occasionally, until the pan is dry and the mushrooms have begun to caramelize. Don’t be alarmed when the mushroom release their liquid… just keep cooking and stirring.

After 5-10 minutes, all the liquid will have evaporated and the mushrooms will caramelize.

Remove the mushrooms from the pan and allow them to cool a bit before proceeding.

Preheat the oven to 350F and place the rack in the center position. Spray a 9-inch pie plate with a nonstick baking spray like Baker’s Joy, which contains both oil and flour. My preferred pie plates for frittatas are ceramic, glass, or stoneware. Avoid using aluminum pie plates as there may be a chemical reaction that causes the eggs to taste tinny and/or turn a greenish color.

In a medium mixing bowl, whisk the eggs together.

Add salt, pepper, and heavy cream; whisk well to combine.

Layer the mushrooms and ramps in the pie plate.

Followed by the bacon. Add the beaten egg mixture.

Be sure not to overfill the pie plate.

Add cheese - here I’ve used cheddar.

And to add a little color, I decided to add a few slices of sliced tomatoes to the top. Place the pie plate on a half sheet pan and place in oven. Bake for 30-35 minutes or until the eggs are set in the center of the pie plate.

Allow to cool for 15 minutes before cutting.

Here’s to enjoying Ramps!

Items used to make this recipe:

(affiliate links)

• 10-inch cast iron skillet https://amzn.to/2GknHzB

• 9-inch pie plate https://amzn.to/2Kw5kvs

• baker’s joy https://amzn.to/2Ig7628

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Frittata with Ramps, Bacon, and Mushrooms

makes 8 servings

Printable Recipe

Ingredients

• 1 tablespoon olive oil

• 2 tablespoons butter

• 1 teaspoon minced garlic

• 1 bunch ramps, cleaned and trimmed

• 2 ounces cooked bacon, cut or crumbled

• 8 ounces mushrooms, diced

• 8 eggs

• 2/3 cup heavy cream

• 2 ounces cheddar cheese, shredded

• 1/2 teaspoon kosher salt

• 1/2 teaspoon cracked black pepper

• small tomato slices for garnish

Directions

1. Preheat a large cast iron skillet with 1 tablespoon olive oil over medium-high heat.

2. Cook ramps with a pinch of kosher salt and freshly ground pepper for 2-3 minutes per side until caramelized

3. Remove ramps from pan and cut into 1/4-inch slices; set aside until needed.

4. In the same skillet (without washing it), lower heat to medium and add butter and minced garlic; stir constantly for 30 seconds.

5. Add diced mushrooms with another pinch of salt and saute, stirring frequently for 5-10 minutes until the mushrooms are dry and beginning to caramelize; remove from pan and set aside to cool.

6. Preheat oven to 350F with rack in center position and spray a 9-inch glass, ceramic, or stoneware pie plate with baker’s joy baking spray.

7. In a medium mixing bowl, whisk together the eggs, heavy cream, kosher salt, and freshly ground black pepper.

8. Layer the mushrooms, ramps, and bacon in the pie plate and add the egg mixture.

9. Add the cheddar cheese and sliced tomatoes.

10. Place the pie plate on a half sheet pan and bake for 30-35 minutes or until the eggs are set in the center of the dish; cool 15 minutes before cutting.