Heirloom tomatoes are some of the most impressively colorful fruits out there.
They range from dark purple to sunshine yellow, and can be as small as a Roma tomato or as big as a navel orange. Youll find the best ones at the best prices in July and August when theyre in season, but no matter when you get them, use them quickly. Their shelf life is shorter than that of their classic red brethren. If you cant find heirloom tomatoes in your area, you can make this recipe with Roma or plum tomatoes instead.
FOR THE DOUGH:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 teaspoon salt
- 1/4 cup olive oil
FOR THE PESTO:
- 3 tablespoons olive oil
- 1 cup fresh basil leaves
- 1/2 cup fresh spinach leaves
- 3 garlic cloves
- 1/4 cup sun-dried tomatoes
- 1 tablespoon nutritional yeast
- 12 ounces small heirloom tomatoes, thinly sliced
- 3 Campari or small Roma tomatoes, thinly sliced
- 2 tablespoons pine nuts
- Cornmeal, for dusting
- Sea salt and ground black pepper
TO MAKE THE DOUGH:
- In a large bowl, whisk together the flours and salt. Blend in the olive oil, then gradually add water, using up to 1/2 cup, until you can form the dough into a ball.
- Loosely wrap the dough in plastic wrap and press it into a disk. Refrigerate for 20 minutes.
TO MAKE THE PESTO:
- In a food processor, combine all the pesto ingredients and process to a smooth paste.
TO ASSEMBLE THE TART:
- Preheat the oven to 425ºF.
- While still wrapped loosely in plastic wrap, gently roll the dough into an even circle. Brush with some of the pesto. Then, place a layer of the tomato slices on the dough, overlapping them slightly and leaving a 1/2-inch edge clear for the crust.
- Make two to three layers of tomato slices, drizzling a little pesto between each layer and saving the most colorful tomatoes for the top layer. Using a spoon, place dollops of pesto across the top of the tart in any spots where the tomatoes have left pockets. Drizzle the pesto oil over the top, then sprinkle evenly with the pine nuts. Gently fold the edges of the dough over the filling, leaving the center exposed.
- Dust a pizza stone or cookie sheet with cornmeal. Gently move the tart to the pizza stone or cookie sheet. Sprinkle two pinches of salt and pepper over the top of your tart.
- Bake for 20-30 minutes or until the crust is a light golden brown.