Ontario’s summer bounty is upon us and with it brings a surge of inspiration to create mouthwatering dishes that celebrate our most anticipated season! There’s nothing like stalking through your local farmers market to seek out what fresh treasures await you, and there’s no treasure I appreciate more than Ontario heirloom tomatoes!
Though heirloom tomatoes may not always be the prettiest, often arriving in odd shapes with bumps, ridges and pale spots, they are known to produce the biggest punch of flavour out of any tomato variety! With such a brilliant flavour, it’s no wonder we in Ontario go tomato-crazy as soon as the first sight of heirlooms hit the markets. With each heirloom variety being unique in both its appearance and taste, it’s hard to walk away from the farmers market with just one or two. In order to get the most diverse range of flavours, I tend to skip the large heirlooms (which are known to spoil faster, due to their thinner skins) and go straight to the pint of mixed baby heirlooms, featuring an assortment of vividly coloured tomatoes, ranging from teeny-tiny to plump and ping pong ball-sized.
Inspired by their striking colours, I couldn’t resist showcasing a pint of stunning baby heirlooms in a simple, savoury summer tart. Once baked, the sweetness of the tomatoes is enhanced, giving a fantastic juxtaposition of sweet and savoury flavours. Featuring an abundance of fresh herbs and creamy goat cheese, my Ontario Heirloom Tomato Tart is sure to be the perfect addition to your next outdoor gathering!
- 1 tbsp olive oil
- 1 large shallot, thinly sliced
- 2 tbsp dry white wine
- 1/3 cup cream cheese, softened
- 3 tbsp goat cheese, softened
- 1/2 tbsp fresh basil, very finely chopped
- 1/2 tbsp flat leaf parsley, very finely chopped
- 1/2 tbsp fresh thyme, very finely chopped
- 1/2 tbsp green onions, finely sliced 2 garlic cloves, finely minced
- 1 sheet puff pastry
- 2 cups small heirloom tomatoes, larger ones cut in half
- 3 leaves fresh basil, chiffonade Freshly ground pepper to season
- Heat olive oil in a small pan set to medium-low heat. Add the shallot and cook, stirring occasionally, until translucent and softened. Increase heat to medium and add the white wine. Cook until no liquid remains. Remove from heat and set aside.
- Preheat oven to 400°F.
- In a small bowl, stir together the cream cheese with the finely chopped basil, parsley, thyme, green onions and garlic.
- On a clean surface lightly dusted with flour, roll out the puff pastry sheet until you have a 9×9 square.
- Using a butter knife gently spread the cream cheese mixture evenly over the puff pastry, leaving a 3/4 inch border all around. Season lightly with pepper.
- Evenly top the cream cheese with the shallots and then the to- matoes. Season with another pinch of pepper and bake for 30 minutes or until pastry is puffed and golden. Top with a scattering of chiffonade basil. Serve warm or at room temperature.
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