Tomatoes are sometimes referred to as the apple of love or other forbidden fruit. It’s no wonder why the sensual secrets of this food were feared for centuries.
Heirloom Tomato Tart
- 3-4 medium sized ripe Heirloom tomatoes
- store bought or freshly made dough rolled out at room temperature
- 1/4 cup freshly made pesto or store bought
- 1/2 cup shredded mozzarella
- 1 tablespoon oregano
- 1 tablespoon basil or about 6-8 fresh basil leaves
- 3 large eggs
- 1/3 cup heavy cream
- 1/2 cup grated Locatelli cheese
- 1/2 teaspoon Pink Himalayan salt
- 1/2 teaspoon coarsely ground black pepper
- tart or quiche pan
Heat oven to 350 degrees. Fill the dough into a tart pan, allowing the edges to overlap about 1/2 inch above rim of pan. If your pan has fancy edges, press dough against edges with your fingers – and your partners! If your pan has a more flatter surface around, you may still press down lightly with your fingers or use a fork, going all around the pan, just to make it all pretty!
Slice tomatoes into approximately 1/2 inch slices and drain excess liquid. Bake dough for about 15 minutes (enough time for a quickie with your partner) until slightly golden and remove from oven. Spread pesto inside the partially golden crust and sprinkle the mozzarella on the pesto. In a medium bowl, whisk together the Locatelli, heavy cream, eggs, salt, pepper, basil and oregano and pour over the mozzarella. You can always add more or less spices as desired. Make sure the cream mixture covers the mozzarella and pesto.
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Arrange the tomatoes as shown so that each slice with have the delicious sweet and savory taste of the heirloom tomato, cheese and pesto flavors. Sprinkle with more oregano. Bake approximately 30 minutes until the filling is set and doesn’t jiggle when slightly shaken and top is golden. Let cool, and eat hot, room temperature or even cold.
Buon appetito!
