There has been a summer bounty of beautiful and delicious heirloom tomatoes at the Oranjezicht City Farm Market and while we’ve been eating them like sweets, this Heirloom Tomato Tart was a great way to use them.
The idea of the tart comes from my favourite Apple Phyllo Tart and for this savoury version, I sprinkled the buttered layers of phyllo with za’atar that I got as a gift from the delightful Aliya Ferguson. On top of the pastry, a thick spread of ricotta and pesto and slices of tomatoes of various colours. Then a good sprinkle of sea salt and drizzle of extra virgin olive oil before it goes in the oven for about 30 minutes.
I wanted to add more texture and colour (and some freshness) so topped the tart with fresh tomatoes after it baked, another drizzle of extra virgin olive oil and a few fresh basil leaves.
Za’atar and pesto is not a combination you really see but I think it worked here as both are herb based flavours. I feel that the pastry layers need some extra flavour in between each layer otherwise it’s a bit bland. The ricotta adds some creamy richness but you can cut it out and double the quantity of pesto. All in all, I think this Heirloom Tomato Tart delivers on flavour, texture and colour with not much effort.
- 5 sheets phyllo pastry, covered with a damp tea towel
- 50g butter, melted
- 60ml za’atar
- 350g ricotta
- 75ml basil pesto
- 6 – 8 medium sized heirloom tomatoes, thinly sliced and placed on kitchen towel for 10 minutes
- 10 small heirloom tomatoes, halved
- Baleia Extra Virgin Olive Oil to drizzle
- sea salt to season
- fresh basil leaves
- Preheat oven to 200 degrees C
- Line a baking sheet slightly smaller than the phyllo with baking paper and place 1 phyllo sheet on top
- Brush the pastry with butter and sprinkle a quarter of the za’atar on top
- Place a sheet of pastry on top, brush with butter and top with another quarter of the za’atar mixture.
- Repeat twice more
- Top with remaining phyllo sheet and brush with butter
- Spoon the ricotta top of the pastry and spread evenly
- Spread the pesto on top of ricotta
- Arrange the tomato slices on top, drizzle with olive oil and season with salt
- Bake for about 30 minutes until the phyllo is golden brown
- Let the tart cool slightly and scatter the fresh tomato halves over
- Drizzle with more olive oil and garnish with some basil leaves
Oil provided by Baleia Extra Virgin Olive Oil. I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds, artichokes and green apples.
A few more of my favourite tart recipes