The summer of 2013 has been a tasty one, from frozen yogurt and flank steak to burger buns and cheesecake chimichangas. And I can think of no better was to send off summer in style than with one last recipe starring the season’s freshest heirloom tomatoes.
These beauties will have you tasting the rainbow, as they span every color from pale pink to vibrant yellow. They become an edible centerpiece of sorts when layered atop a buttery puff pastry crust slathered with basil pesto and dotted with creamy goat cheese. The attractiveness of the tart is almost enough to distract from the fact that summer is drawing to a close.
But if buttery pastries won’t ease the transition to fall, what about free groceries from Whole Foods Market? I’ve partnered with the generous team at Whole Foods to give one lucky reader a $50 gift card to grocery shop ’til they drop. To enter, make sure you’re following Just a Taste on Facebook, Twitter, Pinterest and Instagram and then leave a comment on this post that answers the following question:
What dish would you make with heirloom tomatoes?
UPDATE: This giveaway is now closed. Congratulations to the winner, Kesha (comment #77)!
One winner will be selected via Random.org and announced on Wednesday, September 4, 2013. This giveaway closes on Tuesday, September 3, 2013 at 12 p.m. EST and is open to U.S. participants only. The winner will be contacted via email, so please include a valid email address in the email address entry box.
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Disclosure: I was given a Whole Foods gift card for this post. All opinions expressed are my own.
Heirloom Tomato and Goat Cheese Tart
Yield: One 12-inch tart
- 1/2 of a 17.3-ounce package puff pastry (1 sheet), thawed
- 4 medium heirloom tomatoes
- 1/3 cup store-bought or homemade basil pesto
- 4 ounces goat cheese
- Fresh basil, for garnish
- Sea salt, for garnish
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Slice the heirloom tomatoes into 1/4-inch-thick rounds and place them on paper towels to drain.
- Lightly flour your work surface then roll the thawed puff pastry into about a 10-by-14-inch rectangle. Transfer the puff pastry to the prepared baking sheet.
- Spread the pesto onto the puff pastry, leaving a 1/2-inch border on all sides. Divide the goat cheese into dollops and scatter it on top of the pesto. Arrange the sliced tomatoes on top of the goat cheese.
- Bake the tart for about 12 minutes or until golden brown. Remove it and let it cool for 10 minutes.
- Slice or tear the basil and scatter it atop the tart, then sprinkle the tart with sea salt and serve.
Recipe by Kelly Senyei of Just a Taste.