Simple Supper: Quickie Heirloom Tomato Tart—My Latest on Refinery29!

/ Monday, July 29, 2013

Hi-ya, friends! Just popping in to share a quick recipe with you. I love, love, love that amazing summer tomatoes are starting to pop up everywhere in New York! What's the tomato situation like where you are? Anyway, Refinery29 (who got an awesome makeover this weekend, if you're interested) just posted my 3 Scrumptious Tomato recipes on the site. There's a tomato recipe for each meal of the day, so you can have 'em at their finest for breakfast, lunch and dinner if you—like me—can't get enough summer tomato action. Since it's meatless monday, I'll give you a little preview of the dinner recipe. Head over to Refinery29 for breakfast and lunch, Soft Scrambled Egg BLT and Spicy Watermelon-Tomato Gazpacho
1 sheet frozen puff pastry, thawed 
All-purpose flour, for sprinkling 
1 cup goat milk ricotta cheese, such as Coach Farm brand
1 cup grated parmesan cheese
2 heirloom tomatoes, thinly sliced
1/2 shallot, thinly sliced
Kosher salt and freshly ground pepper
1/3 cup torn basil leaves
Extra-virgin olive oil, for drizzling (optional)
Flaky sea salt, for sprinkling (optional)

1. Preheat oven to 400˚. Unfold one sheet puff pastry on a lightly floured piece of parchment paper and gently roll out to a 10-inch square. Lift up parchment and transfer to a baking sheet. 
2. Spread ricotta on pastry, leaving a one-inch border on all sides. Sprinkle parmesan over the ricotta. Layer the tomatoes, overlapping slightly, on top of the cheese. Sprinkle with the shallot and 1/4 teaspoon each salt and pepper.
3. Fold the pastry edges in to make a square-shaped tart. Bake 16 to 18 minutes or until the pastry is puffed and golden. Top with basil leaves, olive oil, and flaky sea salt to taste, if desired.

The funny thing is, I hated tomatoes when I was young—didn't really enjoy eating them until college, actually! Did any of you have a similar aversion? My mom convinced me a cherry tomato was a grape, once, when I was super tiny so I'd try it. I think that's what did me in. Thanks, mom :) xox Erin

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