alive logo

Heirloom Tomato Tarts


    Heirloom Tomato Tarts

    While this seasonal celebratory salad is certainly best enjoyed with the flavour and variety provided only by heirloom tomatoes, it can be enjoyed with more standard varieties as well. If an aged balsamic is beyond your pantry’s reach, try reducing an inexpensive balsamic in a pan until it reaches a consistency that coats a spoon.


    Tart dough (recipe below)
    1/4 cup (60 mL) basil puree (recipe below)
    7 oz (200 g) Monforte Belle sheep’s milk cheese, or ch?e
    1.5 lbs (680 g) selection of heirloom tomatoes
    1/3 cup (80 mL) extra-virgin olive oil
    1 Tbsp (15 mL) fleur de sel
    Freshly ground black pepper, to taste
    2 Tbsp (30 mL) 15-year-old balsamic, or similar

    Tart Dough

    3/4 cup (180 mL) butter
    1/3 cup (80 mL) sugar
    2 Tbsp (30 mL) orange zest
    1 cup (250 mL) flour
    3/4 cup (180 mL) ground almonds
    2/3 cup (160 mL) toasted panko crumbs (found in Asian markets)

    Mix butter and sugar together. Add orange zest, flour, ground almonds, and panko crumbs to form dough. Mix, being careful not to overmix.

    Basil Puree

    1 cup (250 mL) basil leaves
    1/4 tsp (1 mL) salt
    1/4 tsp (1 mL) freshly cracked pepper
    2 ice cubes

    Add all ingredients together in a mini food processor and puree until smooth. The ice cubes will prevent the basil from turning grey in the process.


    Roll tart dough into six 4-in (10-cm) balls. Work dough with fingers to create shells approximately 1/8-in (3 mm) thick and press into individual tart shells.

    Preheat oven to 350 F (180 C). Cover tarts with baking paper and beans and cook (“blind”) approximately 10 to 12 minutes. Let shells cool.

    Mix basil puree with one 1 Tbsp (15 mL) of the Belle cheese to create a spreadable mix.

    Lightly coat base of shell with a little of the basil mixture.

    In a bowl, season tomatoes with extra-virgin olive oil, salt, and black pepper. (Note: To intensify flavours and vary textures, blister some of the smaller tomatoes in a hot pan using a little extra-virgin olive oil, and then season with fleur de sel and black pepper.)

    Arrange blistered and raw tomatoes inside tart shells. Garnish with a “quenelle” of the Belle cheese. To form a quenelle, shape the cheese between two teaspoons to create an almond-shaped lozenge.

    Place in the centre of the plate; spoon extra-virgin olive oil and balsamic around the tart.

    Finish with a sprinkling of fleur de sel as desired.

    Serves 6.

    source: "Treadwell", alive #396, June 2007


    Heirloom Tomato Tarts




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.