It’s the peak of tomato season in Seattle–the plants are covered with the most beautiful shades of green, orange, yellow, red, and burgundy. We are canning tomatoes, drying tomatoes, making salsa, carrying baskets of tomatoes to neighbors, concocting tomato recipes, and of course eating cherry tomatoes like they’re potato chips. Last night I made this tart–a perfect showcase for your favorite heirlooms. Tasty, pretty, and super-easy. It also looks much more impressive than it really is, making a great quick dinner for guests.
Heirloom Tomato Tart
1. Preheat oven to 450. Toss 2 cups of course fresh bread crumbs (sourdough is nice) with 1/4 cup olive oil. Press evenly into the bottom of a 9 inch springform pan.
2. In a bowl, which a cup of whole milk ricotta with 1/2 cup grated parmesan, 2 eggs, 2 tablespoons of chopped basil, and season generously with course/kosher salt and fresh ground pepper. Spread this over the crust.
3. Thinly slice 1 1/2 pounds of tomatoes–I used mixed Striped German, Japanese Truffle, and San Marzano. Use what you have and love! Arrange them on top of the tart, brush with olive oil, then bake until the tomatoes are almost dry, about 35-45 minutes. Let cool, then unmold.
The tart can be served warm, but is also delicious at room temperature. Side with a garden salad for the perfect late summer meal!
Enjoy! And if you have a favorite recipe for beautiful summer tomatoes, please share!