Summer Tomato Tart from The Beekman 1802 Heirloom Vegetable Cookbook
By: Leah Rodrigues
Published: May 14, 2014

The Beekman 1802 Heirloom Vegetable Cookbook from Brent Ridge, Josh Kilmer-Purcell and Sandy Gluck is chronicles the Beekman Boys newest adventure in seasonal eating.  Whether on the center of the plate or playing the understudy to its protein lead, vegetables deserve their place in the spotlight.  This cookbook shares over a 100 recipes that take advantage of each season's bounty.  Prepare fish wrapped in lettuce for a simple spring meal or cook smoky roasted corn soup with chipotle chile on a cool summer's night.  Other delicious recipes include baked spinach custards; radishes with sorrel butter; Jerusalem artichoke pancakes; penne with roasted salmon, asparagus, peas and ramps; golden gazpacho with minted cream; roasted cauliflower steaks with orange olive sauce; and much more.  The Beekman 1802 Heirloom Vegetable Cookbook is for omnivores, vegetarians, and everything in between.  

Tomato Tart 
Serves 6 to 8
	The tomato was not widely accepted as a food until the 19th century; now 93 percent of American gardening households grow tomatoes. This tart recipe will help you make up for any lost time. Tomatoes and creamy ricotta: good in pasta, great on pizza, but perfect in a tart.
	All-purpose flour, for rolling the pastry
	1 sheet (7 to 8 ounces) frozen all-butter puff pastry, thawed but still cold
	2 tablespoons olive oil
	1 cup whole-milk ricotta, drained
	4 ounces soft goat cheese, crumbled
	2 large eggs
	1⁄3 cup chopped fresh basil
	3⁄4 teaspoon coarse (kosher) salt
	1⁄4 teaspoon freshly ground black pepper
	3⁄4 pound tomatoes, cored, halved, and cut into 1⁄2-inch-thick slices
	Preheat the oven to 425°F. Line a baking sheet with parchment paper.
	On a lightly floured work surface, roll the pastry out to a 10 x 15-inch rectangle and transfer it to the baking sheet.
	With a paring knife, score a border 1 inch in from the edge all around the rectangle, cutting into, but not through, the dough. With a fork, prick the dough inside the border all over (this is so the border will rise higher than the center that’s been pricked). Brush the center with 1 tablespoon of the oil.
In a large bowl, stir together the ricotta, goat cheese, eggs, basil, 1 ⁄2 teaspoon of the salt, and the pepper. Spread the mixture over the center of the puff pastry sheet. Top with the tomatoes, overlapping slightly. Sprinkle the tomatoes with the remaining 1 ⁄4 teaspoon salt and the remaining 1 tablespoon oil.
	Bake for 30 minutes, or until the pastry is golden brown and the filling is set.
Reprinted from “The Beekman 1802 Heirloom Vegetable Cookbook” by Brent Ridge and Josh Kilmer-Purcell. Copyright (c) 2014 by Beekman 1802, LLC. By permission of Rodale Books. Available wherever books are sold.