We planted 50 tomato plants in our garden this year. 50! So needless to say we've been chowing down on tomatoes A LOT lately. We grew 4 different types of heirloom tomatoes--Cherokee Purple, Peg's Round Orange, Mortgage Lifter and Mountain Princess. They each have unique and different characteristics and absolutely none of them is anything close to a store bought tomato. The flavors are amazing. So I went online to find recipes or recipe ideas to utilize our bounty. I ended up making tomato jam (which I should probably blog about) and this, Heirloom Tomato Tart. This tart is like a grown-up pizza. Here's the recipe:
1 whole wheat pizza crust (
here's my recipe)
8 ounces ricotta
1 cup shredded mozzarella
1/2 cup basil leaves, shredded and torn
4 to 6 heirloom tomatoes
Slice the tomatoes. Salt and place on a cookie sheet lined with paper towels. Leave sit for a few hours so the water is drawn out of the tomatoes.
Bake crust at 425 degrees for 10 minutes. Then top with ricotta, mozzarella, basil and tomatoes (in that order). Bake another 10 minutes.
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