Not sure if I am just noticing them, but it seems heirloom tomatoes hit the market stands later than usual this year. I created this recipe last summer and was featured in my late summer menu. After making it many times over for several clients and getting great reviews, I finally got around to making it for the family.
My favorite heirloom tomatoes come from my local farmer’s market. Laura (KG Acres) grows the best tomatoes in her farm in Lebanon. You can also find her at City Market, downtown Indy.
Heirloom Tomatoes
This recipe is so simple, that I am just going to list the ingredients as I write the instructions on how to assemble. Here it goes:
1. In a cookie sheet prepare a batch of prepared crescent roll dough. Just don’t break it apart, bake as a flat sheet, according to the directions in the package. Set aside to cool after baking.
2. In a bowl mix together an assortment of heirloom tomatoes (about 5), a few leaves of basil (finely chopped), salt, pepper and olive oil. Set aside.
3. In a different bowl, mix together softened boursin cheese (or cream cheese) and pesto.
4. To assemble the tarts, simply spread the cool cream mixture over the crescent roll sheet and top with the tomatoes.
See! Easy, fast and a guaranteed hit with your guests!
Heirloom Tomato Tart
finding new flavors 