Rainbow Heirloom Tomato Tart – This beautiful tart is easy to make and would make a stunning centrepiece for any summer buffet table or as part of an elegant picnic. There are only three main ingredients in the tart recipe, which relies on delicious British heirloom tomatoes, onion marmalade and puff pastry. If using non-butter puff pastry, the tart is suitable for vegan diners as well as vegetarians of course. Serve with salad and new potatoes for a fabulous seasonal supper dish.
with The Tomato Stall
Isle of Wight Tomatoes
It’s only a few days away from Midsummer and the Summer Solstice, and although the British weather has suddenly changed from sunshine to rain we can’t complain as we’ve had a glorious few weeks here in North Wales. We’ve been eating outdoors a lot, and barbecuing too. It’s all been very Al Fresco with lots of seasonal fruit and vegetables taking centre stage on the day-to-day menu. One of my favourite summer fruits, as it should be correctly known, is the tomato. They are the harbingers of summer, and as soon as see crates of British grown tomatoes in the shops I’m already mentally planning meals with them and around them. Today’s recipe for Rainbow Heirloom Tomato Tart was made with some gorgeous jewels of tomatoes from the Isle of Wight. Their tomatoes have been growing in the rich and fertile Arreton Valley on the Isle of Wight for over 30 years, and it’s the Island’s unique maritime climate and southern location with some of the best sunshine levels in the UK that helps them grow some of Britain’s tastiest tomatoes.
Although you can eat tomatoes straight from the vine, as in uncooked and raw, and we do that a lot, when I was sent a large box of Isle of Wight tomatoes recently I decided to create a simple summer recipe that would be perfect for picnics, family lunches or a celebratory buffet in the garden, weather permitting. And today’s recipe is also perfect for busy cooks as it has only three main ingredients in it, assorted heirloom tomatoes, onion marmalade and ready-made puff pastry. All that is needed to complete this recipe for Rainbow Heirloom Tomato Tart is a drizzle of olive oil, some salt and pepper to taste and then some freshly chopped herbs to garnish the tart once its been baked. Allow the tart to cool for about five minutes before cutting it into squares to be served with seasonal salad leaves and new potatoes. It’s a fun recipe to make too, almost like an oil painting as you select your different coloured tomatoes and slice them before arranging them on the pastry base. If you are a cheese lover, as I am, then why not add some cheese underneath the sliced tomatoes – goat’s cheese would be good as would ricotta or mozzarella.
The recipe is shared below along with a few other ideas for heirloom tomatoes now the season is here. I hope you enjoy the recipe as much as we did when I last made this, and do let me know if you make it too, Karen
Fried tomatoes in a little oil for brunch:
Tomato salad with chives and chive flowers:
Tomatoes with cheese and bread: