Heirloom Tomato Tart with Roasted Tomato Pesto

For me, there is no vegetable far superior than the tomato, especially in the summer when juicy plump heirloom variations are in abundance. I prefer them just right before their most ripest stage, when they are a vibrant red, that give with a slight squeeze, and can still be sliced into thick slices that melt in your mouth,. They posses an acidic sweetness that are best simply eaten as is, like summer’s apple. Each day I nibble on handfuls of cherry tomatoes waiting to be picked from the vines in my garden, yet there’s still no better sight than heading to the farmer’s market and seeing tables filled with tomatoes that showcase every color of the rainbow.From green, to orange, yellow and even brown, each unique and distinctly their own, not only in appearance but in flavor. As I filled up my basket to the brim with an array of colorful tomatoes, I kept wondering what I would make with them. A fresh salad with basil is always a delight, but these needed to be transformed into something special. An ode to their amazing taste, and summer. For quite some time now I’ve been wanting to make a tomato tart, and so these gems were beautifully laid fresh atop a roasted tomato pesto and cornmeal crust.

After making this galette and ice cream, I had somewhat perfected that art of cooking sitting down and realized something much greater. Another feeling arises when you cook, or in this case making dough, sitting down; you’re not as rough. You a take a conscious relaxed approach to breaking up the butter into the flour with your fingers. Extra love and delicate care goes into what you’re doing. There is no rush, just the calming motions that will become a flaky crust. Just as Daron “Farmer D” Joffe says about the feeling of being connected to the land when you have a part in bringing it to life, the same goes for cooking or baking. You feel much more connected to your meal, and the process of putting it together when you sit down, literally becoming closer to the ingredients themselves.The pungent lemon scent invigorates your senses, and brings out the sweet delicate basil tones. You see every leafy vine in full detail, and gain a deeper appreciation not only for where your ingredients came from, but what they will become.
Softly slicing each beautiful juicy heirloom tomato into thick yet delicate slices with the utmost of care, sitting down to cook becomes even more therapeutic. You should really give it a try.

As for the amazing combination of flavors in this tart, well it’s like no other. Plain basil gets a summer infusion with charred tomatoes, that add a depth of smokiness that compliment well with the fresh heirlooms I chose. The yellow tomato with its sour tone, much like a green tomato, becomes less intense paired with the orange, my favorite, a sweet yet slightly tangy variation, which all balances out with the overly ripe brown quality. 

With a dash of fresh ground pepper and chopped basil, this has become one of my favorite summer meals, and will sure to be a hit with all this season.

Heirloom Tomato Tart with Roasted Tomato Pesto

Ingredients {Makes one 8″ tart}

1 recipe – Cornmeal Tart Dough

3 large – Heirloom Tomatoes {use a colorful variety, and slice into 1/4″ thick slices }

1/2 cup – Roasted Tomato Sauce

2 to 3 tablespoons – Basil and Parsley Pesto

Handful Fresh Basil

Fresh Ground Pepper

Recipe

Pre-heat oven to 375 degrees F, and generously butter your tart pan. Roll out dough to 1/4″ thickness, onto a clean surface dusted lightly with cornmeal. Place into tart pan, cutting off edges, then poke holes using a fork onto the bottom of the shell. Place a piece of parchment atop, and fill with baking beans. Bake until edges are firm and golden {about 35 minutes}. Remove baking beans and parchment, bake until bottom is golden {about 5 to 7 minutes}. Cool completely.

Remove excess water from roasted tomato sauce, and combine into a bowl with the pesto. Spoon tomato pesto sauce onto the bottom of cooled tart shell. Layer tomato slices atop, starting from the outside edge slightly overlapping each slice, then finishing with the center. Finish with chopped basil and fresh ground pepper, and serve.

Cornmeal Tart Dough

Ingredients {Makes one 8″ tart}

1 cup – All Purpose Flour

1/4 cup – Ground Cornmeal

1 stick plus 2 tablespoons – Unsalted Butter {cold, and cut into small pieces}

teaspoon – Coarse Salt

2 tablespoons – Ice Cold Water

Recipe

In a medium bowl, combine the flour, cornmeal, and salt, Using your fingers, or pastry cutter, blend the butter into the flour until coarse pieces. Add in the water, blend until incorporated and dough is smooth. Wrap in plastic wrap, and refrigerate at least 2 hours or overnight.

Basil and Parsley Pesto

Ingredients

Large Handful {about 1 cup} – Basil

Large Handful {about 1 cup} – Flat-leaf Parsley

1/4 cup – Toasted Sunflower Seeds

1 – Garlic Clove

Juice and Zest of one Lemon

Coarse Salt and Fresh Ground Pepper

1/8 to 1/4 cup – Extra Virgin Olive Oil

Recipe

In a food processor, blend the basil, parsley, sunflower seeds, garlic, lemon, salt and pepper, Slowly add in olive oil into you get a creamy consistency. Set aside, or save in an airtight container.

Roasted Tomato Sauce

Ingredients

1 pound – Tomatoes {cut in half}

Olive Oil for brushing

Coarse Salt and Fresh Ground Pepper

1 tablespoon – Balsamic Vinegar

5 Basil Leaves {chopped}

Recipe

Pre-heat grill and oil the tomatoes. Grill cut side up, until charred and cooked through {about 5 minutes}. In a bowl, chop tomatoes and mash with salt, pepper, balsamic and basil. Set aside, or save in an airtight container.