Navigation

Heirloom tomato tart

Heirloom tomato tart

Published on November 8, 2021 | In | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

 

tart shell

Tart with tomatoes

pre bake heirloom tomato tart

Baked heirloom tomato tart

heirloom tomato tart

It was sometime last year when the organic store here in Coimbatore announced the arrival of these Kasipatanam tomatoes. I couldn’t believe my eyes when I saw a basket of vibrant tomatoes in almost psychedelic shades of orange , yellow, green ,blush pink and red. Just then I had finished drooling over some heirloom tomatoes on Oprah’s page and I couldn’t believe it was available in my city.

Wild Earth Foods is a family owned venture which supports local famers as well as organic farmers in other parts of India. The true test to see if the ingredient is grown in a sustainable manner is to see if the seeds germinate and the plant grows well. These tomatoes have certainly passed the test with flying colours because we have successfully Harv tested them several times over. My family and friends have been thrilled with these tomatoes. They are juicy, full of flavour and are just fabulous eaten as a salad or as an accompaniment with sourdough bread and a fried egg.

I came across this heirloom tart on a friend’s page on IG and had to try making it. It turned out so incredibly delicious that I had to share the recipe with you all.

This recipe is also a celebration of eating local, supporting small food entrepreneurs and understanding the value of pesticide free food. The images you see are a reflection of the joy in making this gorgeous tart and garnishing it with basil from my garden .

The Emmer flour is from Two Brothers Organic farms India

The ghee is from Wild Earth foods and Two Brothers Organic Farms

Eggs- free range from Farm made foods

 

Heirloom tomato tart

Heirloom tomato tart

 

 

 

 

 

Heirloom tomato tart

 

 

Heirloom tomato tart

 

 

 

 

 

 

 

Heirloom tomato tart

 

 

Heirloom tomato tart

Recipe Rating

  • (0 /5)
  • 1 rating

Recipe
    Text size

Ingredients

  • Heirloom tomatoes- 500 gms sliced
  • emmer wheat flour- 2 1/4 C
  • Cold ghee-2/3 C
  • Ice water- 1/2 C
  • Ricotta cheese - 1 1/3 C
  • Onions-2 sliced
  • Eggs-2
  • Italian seasoning - 1 Tbsp or to taste
  • Salt to taste
  • Apple cider vinegar- 1 Tbsp
  • Extra virgin olive oil-2 Tbsps
  • Salt to taste
  • Basil pesto- 4-5 Tbsps (optional)
  • Black pepper -to taste
  • Dried red chilli flakes- to taste
  • Basil leaves- 6-8
  • dijon/ English /German mustard- 1 tsp

Instructions

  1. Take a wide bowl. Add the emmer flour. add a few pinches of salt and mix well. Cut up the ghee into tiny bits and add in. Using the finger tips, rub the ghee into the flour.
  2. Add the ice water a little at a time and keep stirring with each addition. Do not knead
  3. Once all the water has been added, bring the dough together without kneading and make a ball
  4. Cover and put it in the freezer for 15 minutes
  5. Heat a pan . Add olive oil and sauté the onions until soft. Add some salt, Italian seasoning, red chilli flakes and pepper. Mix well. Take off heat
  6. After 5 minutes, add the vinegar and mix with the onions. Set aside.
  7. Take a deep bowl and add the ricotta cheese in. Add the eggs , a little salt, mustard paste and beat well.
  8. Add the cooked onions to the ricotta and mix well. Cover and set aside.
  9. Take the dough out of the freezer and knead it for a few seconds if it is too soft.
  10. Grease a 9 cm pie dish and set aside
  11. Roll out the dough to medium thickness and transfer to the pie dish
  12. Smooth it in and trim the edges
  13. Add the ricotta filling. Then add a few dollops of the pesto
  14. Arrange the tomato slices on top. Add pepper, a little salt, some seasoning. Add a tbsp of olive oil over the tomatoes.
  15. Bake in a medium hot oven until the base is crisp and the tomatoes are squishy and baked. Let it cool slightly. Top with basil leaves.
  16. Serve warm .

Rate this recipe

  • 1 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Post a Comment