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.
For those who have been asking, some good news. Our next Food Photography Workshop takes place on 9 March 2019. All the details can be found here and just shout if you want to join us.
I hope you enjoy this recipe for Heirloom Tomato Tart. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.
Ingredients
- 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
Instructions
- 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.
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A few more of my favourite tart recipes
