Chef Richard Graff from Meddlesome Moth stops by Good Day to make something special with heirloom tomatoes.
Heirloom Tomato Tart
3 ea mixed large heirloom tomatoes - sliced
1 C fresh goat cheese (soft)
1 C tomato jam (recipe below)
¼ C torn basil leaves
1 ea egg
1 sht pie dough (or see recipe for homemade below)
as needed sea salt
as needed smoked or regular paprika
¼ C extra virgin olive oil
You can find pie dough sheets in the frozen section of the grocery store or Central market. Markets like Central market and Whole foods will have mixed varieties of large heirloom tomatoes. If not available buy vine ripened red tomatoes.
For the tomato Jam:
1 ea large can purred tomatoes
1 ea small onion diced small
3 ea cloves garlic minced
¼ C brown sugar
¼ C apple cider vinegar
½ t salt
1 T EVOO
In a small sauce pan, sweat the garlic and onions with the olive oil until soft and the onion is translucent. Add the tomatoes, brown sugar, apple cider vinegar and salt and simmer on low until reduced in half (should have a jam consistency. Remove from the heat and cool.
Roll out the pie dough a little thinner in a square or rectangular shape. Spread tomato jam in the middle leaving about 2" of dough all around. Spread fairly thick, about 1/8' or more.
Spread the goat cheese on top of the tomato jam by breaking it up in smaller pieces. Add the torn basil leaves on top of the goat cheese. Drizzle half the EVOO on top.
Add the sliced heirloom tomatoes, overlapping so the various types and colors are visible. Sprinkle the tomatoes with the remaining EVOO, a little sea salt and some smoked paprika.
Fold the ends of the pie dough together leaving an opening in the center to see the tomatoes. Wisk the egg with one teaspoon water and brush the egg wash on the pie and sprinkle a little more sea salt and paprika.
Bake at 350 degrees until golden brown. Let rest, serve warm with a your favorite light salad.