Organic Heirloom Tomato Tart

By Hklbrries

Say the word “pie” and most people think of Grandma’s fresh peach cobbler or their favorite holiday pie. But why not have pie for dinner? Whether you serve an elegant savory tart with fresh herbs or a hearty beef pot pie nestled under a puff pastry crust, pies are an economical way to use leftovers and please even the pickiest eaters.

“They’re good at breakfast, lunch or dinner,” says Marilyn Blair who serves quiche and pot pie at Sweetie Pie Café, which she owns with her daughter Julie Becker. “It’s comfort food.”

Start with the crust:

Most savory pies involve a crust, but don’t be intimidated says Blair. Stick with the basic recipe (in collection) and add a little more flour or water if you need to. “I like a glass deep-dish pie pan (for quiche) and the dough is easier to work with if it’s not chilled.”

While you’re at it, make several crusts at a time and freeze them right in the pan. “Just pull it straight from the freezer for your quiche – there’s no need to defrost it,” says Blair, who suggests brushing the crust with melted butter before baking to add flavor and keep the crust from getting soggy.

To save time, buy a frozen pie crust. Deb Green of Madeleine’s Café and Pâtisserie recommends Pepperidge Farms’ puff pastry and filo dough. Take six or seven layers of filo and brush each with butter, cut it to the right size for a pot pie topping and bake it. “I love filo dough. It’s rich and buttery and makes an amazing pot pie crust on top.”

Scott Diamond of Regal Street Seafood suggests adding herbs to turn up the flavor of store-bought crusts. “Chop fresh basil or oregano (or use dried) and press the herbs into the crust before baking,” he says.

Creative fillings:

Madeleine’s Green likes to use colorful heirloom tomatoes, zucchini and herbs in tarts to showcase the season’s fresh produce. “Par-bake sweet squash and slice it into thin wedges just like fruit and layer it into a tart shell. Brush it with a little olive oil and brown sugar or maple syrup. Or par-boil and cool fingerling potatoes, slice and layer them with Swiss cheese and fresh thyme,” she suggests.

Using leftovers:

“If you have a pot roast dinner on Sunday, you have the ingredients for Shepherd’s pie on Monday,” says Green. Leftovers from a whole roast chicken become the filling for chicken pot pie, or use leftover stew and top it with puff pastry. To save time, buy pre-cooked bacon or a rotisserie chicken to use in tarts and pies.

“You can use just about any filling,” says Blair. Leftover oven-roasted potatoes, ham, cooked turkey and sausage all work well. Meat should be cooked and firmer vegetables like asparagus and broccoli should be lightly steamed.

Elegant entertaining:

Savory tarts are perfect for entertaining, since they can be assembled ahead of time and baked right before serving, says Green. “Any of the savory tarts can be done individually on a four-inch square of puff pastry. Build the filling in the center, fold the edges up, brush with egg wash and bake,” suggests Green. Serve with mixed greens tossed with blue cheese and champagne vinaigrette for an easy, elegant dinner party.

Ingredients

• One pre-baked 10- to 12-inch tart shell (store bought or homemade)
• 1/2 cup high-quality tomato sauce
• 3/4 cup shredded mozzarella
• 3 to 4 organic heirloom tomatoes of different colors, (Ananas, Black Zebra, Big Orange Stripe, Green Zebra, Orange Russian), 1/4-inch thick slices
• 1 1/2 cups small organic heirloom tomatoes, like Red or Yellow Pear, Black Cherry
• 8 ounces fresh chèvre or mozzarella
• 1 teaspoon fresh thyme
• 1 small bunch fresh basil
• Salt
• Pepper

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 F. Spoon the tomato sauce over the bottom of the tart shell. Top with 3/4 cup shredded mozzarella. Layer large tomato slices starting at the outer edge of the shell in a colorful arrangement. Every few slices, layer a piece of fresh chèvre or sliced mozzarella. Continue until you fill the shell. Line the outer edge with the small tomatoes. Season with salt, pepper and thyme. Bake for about 20 minutes, or until cheese is melted.

Arrange fresh basil over the top, and serve.