WHITE PLAINS, N.Y. This time of year the markets are teeming with tomatoes. Vibrant red, orange, purple, and green striped varieties all seem to find their way into our shopping carts and onto our plates – the more, the merrier.
The best tomatoes are the ones that have been given the chance to ripen on the vine. They are sweetest then, and have the most flavor.When selecting your tomatoes, find the ones that feel heavy for their size. Look for tight skin and very little, if any, splitting. The best tasting tomatoes make the best tasting tomato tarts, but if the tomatoes are in their prime, then cherry tomatoes are the best choice for this recipe.
Before taking out the cutting board, head over to Leibert's Royal Green Appliances in White Plains to view their complete line of kitchen appliances and make sure every meal starts the right way. For a limited time, get a free Electrolux dishwasher or convection microwave with purchase (talk to a sales Associate at Leibert's Royal Green Appliances for full details).
Want to get real fancy? Make these into individual portions by rolling out a 6-inch circle of dough, add a little bit of the leeks and tomatoes then serve the individual tarts over a bed of greens
- 2 leeks, thinly sliced, white and light green parts only.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pie crust (store bought or homemade)
- 1 1/2 pounds tomatoes, roughly cut
- 4 ounces creamy goat cheese, crumbled
- 3 tablespoons heavy cream
Preheat oven to 400°F
Add butter and olive oil to a sauté pan over medium heat. Add leeks and a pinch of salt and saute until tender and just starting to caramelize, about 7 to 10 minutes, stirring occasionally. Set aside and allow to cool slightly.
Roll out your pie crust of choice. Leaving a 1 inch border all around, begin to layer in the tart ingredients starting with the softened leeks, then chopped tomatoes and crumbled goat cheese. Season generously with salt and pepper. Fold pastry up and over fillings to create a 1 inch crust border.
Brush the tart with the cream then bake for 50-60 minutes until golden brown. Transfer to a wire rack to cool. Serve warm or at room temperature.