Tomato Tarts: Two Takes

Heirloom tomatoes really can't be beat, and when they're in season we find a million creative ways to eat them day after day. Mainly, its salads, but once in a while we cut these lovelies up and whip up one of these tarts.

Why two? Because some of us prefer the tang of goat cheese and the richness of pesto against a crunchy crust, while others prefer the silkiness of the custard against the freshness of these beauties.

Here, then, we offer up two of our favorites, both using store-bought crusts (and pesto), to keep summer cooking to a breezy minimum.

Cut into smaller bit-sized pieces and cooled to room temperature the puff pastry version offers the perfect appetizer or snack to have with cocktails. The more quiche-like variety offers something a bit more substantial, and either would make a lovely, light summer lunch or dinner when paired with a crisp green salad.

We hope you'll try them both and let us know which one's your favorite!

 Preparation:

1. Preheat the oven to 400°, place a rack in the center of the oven, and line a sheet pan with parchment.
2. On a lightly floured surface, roll out the puff pastry to a 9" x 13" rectangle, or a 10" circle, roughly 1/8" thick.
3. Transfer the puff pastry to the sheet pan, and prick it all over with a fork.
4. Spread the pesto over the pastry dough, leaving about 1" around the edges.
5. Dollop the ricotta cheese across the pesto.
6. Arrange the tomato slices, barely overlapping, on top of the pesto and ricotta.
7. Sprinkle with salt, pepper, and red pepper flakes if using, then dot with goat cheese.
8. Sprinkle with the fresh herbs, and then gently fold over the edges, pinching them together to form a frame around the tomatoes and pesto. Brush the edges with the egg wash.
9. Bake until the pastry is puffed and golden brown, about 20 minutes. Serve warm, or at room temperature.

 Preparation:

1. Preheat the oven to 375°, place a rack in the center of the oven.
2. Place the pie crust on a sheet pan, and prick it all over with a fork. If you have pie weights or dried beans, place them in the empty pie shell.
3. Bake for 15 minutes until it's beginning to brown, and then remove it and let it cool to room temperature.
4. Once it's cool, spread the pesto over the bottom of the pie crust, then sprinkle the mozzarella over the pesto
5. Arrange the tomato slices, barely overlapping, on top of the cheese.
6. Sprinkle with salt, pepper, and red pepper flakes if using.
7. In a small mixing bowl beat the eggs and the cream until well combined.
8. Sprinkle with the fresh basil, and then pour the custard mix in, gently shaking the pan to spread it evenly amongst the tomatoes and cheese.
9. Brush the edges of the crust with a little olive oil, and if the tomatoes are exposed brush them with a bit too.
10. Bake until the tart is puffed and golden brown, about 35 minutes. Serve warm, or at room temperature.