It’s Time For tomatoes!


We’re really getting into tomato season here in Montclair – every imaginable kind … pear … grape … beefstake … heirloom varieties of every description!
Yesterday Richard Sunden’s Stone Pointe Farm had beautiful red cherry tomatoes and yellow grape tomatoes at the farmer’s market.
Rustic Tomato Tartmisc.tomatoes
Preheat oven to 350 degrees
½ recipe Pate Brisee. See Cat Food for crust recipe and “how-to” instructions in the photo albums section


¼ cup of ricotta cheese
5 oz. of goat cheese (plain or herbed)
1 egg yolk
4-5 assorted tomatoes sliced into ¼ inch rounds
1 large ball or 6 small balls, fresh mozzarella cheese – sliced into ¼ inch rounds
2-3 tablespoons *chiffonade of basil
1 tablespoons good quality olive oil
1 egg for final egg wash
Roll dough out to a 10 – 12 inch circle. It does not have to be perfect – this is a rustic tart. Transfer it to a sheet pan lined with parchment paper.
Combine the ricotta cheese, goat cheese and egg yolk in a bowl and mix till smooth and set aside to chill in the frig.
Slice the tomatoes and mozzarella cheese and chiffonade the basil
Assemble tart by spreading the goat cheese mixture on the dough to about an inch or two from the edge
Arrange the sliced tomatoes and mozzarella artfully on the goat cheese and sprinkle with basil
Add salt & pepper to taste and drizzle a little olive oil over the top
Fold the crust up and over the fillingtomatoe_tart
Mix the final egg with a bit of water and brush over the crust
Bake till the crust is nice and golden brown and the tomatoes look done
Serve as a first course or with a salad as a light supper
Serves 4-6 people
* Chiffonade is one of those fancy schmancy words that means “make little ribbons” of basil
Cat Morris

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