It is Midsummer this week, meaning the astronomical beginning of the summer. Especially celebrated in Northern Europe with feasting and signing. During this summer solstice the sun is in its highest position and makes it the longest day of the year.
All this means to me, it’s Summer! And nothing screams more than fresh ripe heirloom tomatoes.
I really don’t eat tomatoes till summer hits, truly, even tough they are readily available in supermarkets all year around, I find such joy in the anticipation, waiting and than finally tasting that first tomato. Their season starts June to September, can be earlier and a bit longer if you gown them in a greenhouse and what variety is grown. I unfortunately don’t have enough sunlight in my garden to grow them but my stepdad has a very successful bounty every summer. (the ones in the picture I got from the market)
This simple full of flavour tart celebrates the humble tomato. It is perfect for a Sunday lunch with friends, a snack with chilled rose wine in the garden or an easy dinner in front of the TV during a summer rain storm.
If you are a baker, than you make your own puff and have some in the freezer. In my case, ugh … yes … I admit, I am too lazy to make my own puff, I buy.
Alternatively to the ricotta you can use marscarpone cheese.
Let the summer begin!
My heirloom tomato tart
- 1 puff pastry, shop bought, cut into square or circle
- 3 heirloom tomatoes, sliced
- 4 sprigs of fresh thyme
- 1/2 small red onion, sliced finely
- 50gr ricotta cheese
- salt and pepper
- Place the rolled out puff pastry on baking sheet lined with baking paper. Spread the ricotta evenly over the puff pastry, layer with tomato slices and onion. sprinkle on the thyme and season with salt and pepper.
- Bake in preheated oven at 180 C degrees for about 15 minutes till the pastry is cooked through.
- Let cool a little on cooling rack before serving.
on www.leeksandhighheels.com by Sandra Slawinski