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Tomato season is here!!!
Or well, at least heirloom tomato season!!
Obviously, this excites me greatly. I love fresh tomatoes, especially of the heirloom variety. I pop the little cherry ones like candy.
…SIDENOTE: I could totally survive off of all fruits and veggies. I will not argue that if it were not for this blog I would probably solely eat fruits and veggies with loads of nuts and seeds mixed in. Well, PLUS cheese and chocolate, but I mean come on, you knew I couldn’t live without cheese + chocolate. Duh.
This is also why I am beyond excited for the all new produce showing up my grocery store. With May here, and summer on its way, my excitement for vegetable filled meals and fruity salads, snacks, salsa + BBQ sauces is pretty much out of control.
BRING IT ON.
So basically what I am trying to say is, prepare yourselves for some new ways to use all your favorite late-spring/summer produce. I actually have so many ideas that I am stressing majorly that I do not have enough days to share them. I believe I talked a little about this last week, but it’s weighing on my mind even more so this week.
Too many recipes to make and just not enough time…
Ahhh, someone needs to knock me in the head and tell me to breathe already. I mean, this is ridiculous. It’s ALWAYS a good thing to have ideas, so I should just be chipper about it.
Soo anyway, switching gears here, I want to tell you a little more about the goats. Oh the goats. The plans have been put in motion and the pens are being built. Or at least they are being talked about being built. I am told it’s possible we could have at least two goats by this weekend, but I am guessing it might be a little longer because we still need to set up a netted electric moveable fence (goats jump high, so they need an electric fence to keep them in) and build a small pen for them to sleep. BUT, my point is, the goats are really looking like they are actually coming to the homestead!
And possibly with Llamas too. Ahh….what? Yeah, that’s what I said, apparently llamas are very protective and they help to keep predators away. Well, cool. Llamas would be pretty fun.
Hey, maybe we should just start a petting zoo? A petting zoo right next to the Gerard Family House of Freaks? Yeah, that works. Maybe we could even charge admission? Not only a petting zoo, but snowboarders performing tricks in the snowboard park in front of the house. Crazy Tieghan cooking concessions in the barn down the hill. Asher riding her horse and enacting plays in the chicken shed across the road. Yep, children (and adults) running wild with the animals. Basically just one giant clan of chaos. Totally fits my family.
OH BOY.
Switching gears….again… let’s talk about these roasted tomato and burrata cheese tarts.
These easy, insanely delicious and very pretty tarts (yes, I am excited about them!!) were created with a Mother’s Day lunch or side-dish in mind. But really they would be awesome to make any time between now and early fall when the tomatoes are as sweet as ever. You could even add a little fresh corn into the mix. Yummers.
I kept things really simple and easy by using puff pastry, as opposed to making my own tart dough. I have to admit, not much beats puff pastry. I mean, the flakiness is insane. INSANE.
Once you have the puff pastry it’s time for toppings! I spread the bottom of each tart with a little fig jam/preserve and it paired beautifully with the flavors of the tomatoes, balsamic and burrata. Even if you think you aren’t into figs, you need to give these tarts a try. Really, you don’t even realize there is anything fig-ish going on. The only thing you do realize, is that whatever you are eating, it’s GOOD! OH, oh, oh!! And when those figs start showing up in the stores, you could even add a few fresh slices. That would be just so good!
Then just toss the tomatoes with a little balsamic vinegar mixture and layer them overtop of the dough. Add some blue cheese if you are into it (I SO am) and bake until flakey, roasted, tomato perfection.
Top with creamy burrata and serve….or devour it yourself, and call it a day.
Quick Balsamic Fig Roasted Tomato and Burrata Cheese Tarts.
Servings: 6 Servings
Calories Per Serving: 1676 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 sheets prepared puff pastry thawed
- 1/2 cup fig preserves
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 cloves garlic minced or grated
- 2 tablespoons fresh oregano chopped
- pinch of salt + pepper
- 2 heirloom tomatoes sliced
- 2 cups cherry tomatoes
- 4 ounces blue cheese crumbled (optional)
- 8 ounces burrata cheese may also use fresh mozzarella
- 8 slices thinly sliced prosciutto omit for vegetariane version
- 2 tablespoons fresh basil
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Stack two pieces of puff pastry one on top of the other and press gently to adhere. Repeat with the other two sheets. Cut each pastry into a large circle or leave as a square. You may also make mini tarts by cutting the pastry into smaller circles or squares. Whatever shape you prefer works fine.
- Place the two circles (or whatever shape you made) on the prepared baking sheet and spread about 1/4 cup of fig preserves over each piece of puff pastry.
- In a bowl, whisk together the balsamic vinegar, olive oil, garlic and oregano. Add the cherry tomatoes to the balsamic mix and give them a good toss. Arrange the sliced tomatoes over the rounds of dough. Add the cherry tomatoes over top along with any remaining balsamic mixture left in the bowl. Sprinkle each tart with blue cheese (if using).
- Bake the tarts for 20-25 minutes or until the crust if puffed and golden and the tomatoes lightly burst. Remove and let sit 3-5 minutes and then top with torn burrata and prosciutto. Garnish with basil.
Notes
*Inspired by Donna Hay December 2014 Issue.
Sounds like the perfect way to end my Wednesday…well, you need to follow it up with a little chocolate too – of course.
Is there a good substitute for heirloom tomatoes? I don’t know where to find them.
Sure! You can use regular tomatoes that you find at your grocery store. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Fourth try. This time I decided to partially bake the puff pastry, then stuff it into a flatter fluted (Corningware) ceramic pie dish before it was completely done, and put it back in the oven to finish baking. I also decided that the best shape was a square or a rectangle, so that the four corners would hang out over my pie dish and anchor the pastry for a no-slump final bake. Worked very well. Again, I have a picture for you, but no way to post it.
I am so sorry for any trouble with this recipe. Happy you are able to enjoy it now. Thank you!
Third try at this gorgeous tart. The plan was to bake the puff pastry and roast the tomatoes separately, then assemble. I chose my ceramic Emile Henry pie dish, lined it with parchment and the unbaked pastry sheet, put it in the oven. Disaster! One side of the pastry slumped down the side of the pie dish, and that side came out a gummy mess. I had to trim it away before assembling. I have a picture to post, but don’t see a way to do it here.
If anyone is thinking of making this – just do it! The secret to its luscious taste is the fig preserves! I have made this twice. First time I laid it out on a baking sheet covered with parchment. In the oven, the filling melted and slid off the tart, onto the parchment and under the pastry, where it burned. The second time, I used a ceramic french tart pan – again covered with parchment. This was successful because the sides of the pan prevented the filling from running away. However, as others have noted, tomatoes can exude a lot of juice and then the pastry becomes soggy. Also, the puff pastry does not rise. I have a plan for my third try. I am going to bake the puff pastry alone. At the same time, I will roast the tomatoes (on a piece of parchment) in a separate dish. When done, I will assemble.
If anyone is thinking of making this – just do it! The secret to its luscious taste is the fig preserves! I have made this twice. First time I laid it out on a baking sheet covered with parchment. In the oven, the filling melted and slid off the tart, onto the parchment and under the pastry, where it burned. The second time, I used a ceramic french tart pan – again covered with parchment. This was successful because the sides of the pan prevented the filling from running away. However, as others have noted, tomatoes can exude a lot of juice and then the pastry becomes soggy. Also, the puff pastry does not rise. I have a plan for my third try. I am going to bake the puff pastry alone. At the same time, I will roast the tomatoes (on a piece of parchment) in a separate dish. When done, I will assemble.
Thanks so much Linda! So happy your liking it! Love the experimentation going on! please let me know how it goes!
thanks a lot for the recipe!!! I loved it! Yesterday, I’ve made it for the first time and it was amazing! Today I’m visiting my friend, so I make this tart one more time!))))
Ah so awesome!! Thanks for making it!!
Just made this for me and the hubs. All I can say is… YUMMMMMMMM! I loved it! The sweetness of the fig preserves and the heartiness of the prosciutto blended so beautifully in my mouth. I couldn’t even eat it all. We both think this recipe is a keeper. Thank you!
YAY! I am super pumped you both loved this recipe, thank you Freda!
Tieghan!!! Another AHHHHMAAAAZIIIING dish thank you thank you thank youuu!! I looove your butter chicken recipe too…it has become a HIT for when I have large gatherings. I just let it slow cook in my crockpot all day and boom! Welcome to a little piece of India in my Italian, Spanish and Irish home:) even those who have said they do not like Indian food wind up have seconds (and thirds!) ok this isn’t about butter chicken… On to this tart. Oh. My. Gosh. This is my childhood all grown up into feeling fancy Friday with the beau;) We are watching our weight so I used the ‘Flat Out Artisan Thin Pizza Crusts’ and followed it to a ‘T’?? so only thing is my tomatoes did release a tad bit of water but it was freaking amazing and we honestly didn’t mind. I may roast them ahead of time next go around, because this WILL be another staple in our home. Thanks again! And keep inspiring us with your passion xxo
Thank you so much Lisa! The crockpot recipes are a hit for my big family as well! Good idea using the Flat Out Artisan Thin Pizza Crusts and yes try roasting them next time! I’m so happy to hear you loved it! (:
This is my favorite dish.
Thanks for sharing.
Just came across your blog. Wow, this looks delicious. Sad to say, I got tomato blight this year, so no tomatoes. But I will certainly remember this and try when I get some more yummy tomatoes. Black Krim heirloom’s are my favorite right now.
So delish!! Just made it..the flavors are beautiful together. The puff pastry didn’t rise under the topping. Thanks for sharing the recipe.
Wooww.. Look delicious!! beautiful
Thanks so much!
This looks absolutely delicious!! Just wondering, did the pastry go soggy from the tomato?
Thanks Hannah!
And no, the crust does not get soggy, but it might if you over pile on the tomatoes and end up having a bit too much liquid. Hope you love this and let me know if you have any other questions. Thanks!
Gosh! What a gorgeous tomatoes! I love them so much, I can eat tomatoes (with olive oil) only 🙂
And burrata, I’ve no words, beautiful idea and very simple recipe.
Thank you!!! 🙂
I just got chickens this year and I’m already day dreaming about goats!! It’s like a crazy farm spiral where the more animals I get, the more I want!! A horse is definitely on my wish list too but that’ll be a while 🙂 I can’t wait to see your goats!