Summer Harvest Tart with Heirloom Tomatoes | PCC Natural Markets

Summer Harvest Tart with Heirloom Tomatoes

Serves: 10

Your rating: None (5 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

It's that time of year when the market is bursting with local harvest! This savory tart combines some of the most vibrant offerings of the season. The sweet ripeness of the heirloom tomatoes counterpoints perfectly with the rich eggplant and peppery fennel. Since the tomatoes are the star of this dish, choose 2 or 3 different varieties (I love the little Green Zebras) for dazzling color!



Preheat oven to 425° F. Slice the tomatoes into 1/8-inch slices, sprinkle them with a little sea salt and set on paper towels to drain.

In a heavy sauté pan, heat the oil and cook the onions and fennel over medium high heat for about 5 minutes or until tender and lightly caramelized. Stir in the thyme, eggplant, peppers and garlic. Cook until the eggplant is tender and most of the liquid has been absorbed. Stir in the basil and season with the salt and pepper. Set aside to cool. (You may prepare this mixture up to a day ahead and refrigerate.)

Unfold 2 sheets of pastry onto a cutting board, stack them on top of each other and roll them out together to make a 12x12 inch square. Prick the surface all over with a fork. Fit the pastry into the tart pan. Let the pastry drape over the edge of the tart pan by about 1/2 inch (to allow for shrinkage while baking) and trim any excess with kitchen shears. Pre-bake the shell for 12 minutes.

Spread the fennel and eggplant mixture in the pre-baked pastry shell and top it with half of the Flagship cheese and half of the chèvre. Layer the tomato slices on top and sprinkle on the remaining cheese. Garnish the top with pitted olives and basil leaves if you would like and bake for 10 to 12 minutes more or until bubbly and golden.

Each serving: 450 cal, 32g fat (8g sat), 20mg chol, 270mg sodium, 32g carb, 4g fiber, 11g protein

Recipe by Lynne Vea, PCC Chef

Source: PCC Sound Consumer, August 2012

More about: basil, cheese, eggplant, fennel, tomatoes


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