yummy deliciousness. They can be featured in salads, sides, mains and even desserts. Here are my two favorite recipes for enjoying these little beauties:
Rustic Heirloom Tomato Galette
1/2 pkg puff pastry, thawed
5 medium (salad size) heirloom tomatoes, like Green Zebra or Jaune Flamme, cored and sliced ¼ inch thick
1.5 oz grated Jarlsberg cheese
1.5 oz grated Gruyere cheese
1/3 cup mayonnaise
½ cup of fresh chopped parsley and basil mixed together
2 tsp of fresh greek or Italian oregano, chopped fine
Freshly ground black pepper
Maldon sea salt
Place a rack in the center of the oven and heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface and roll into a 12 inch square. Place onto baking sheet. With a very sharp, small knife, score the puff pastry along the sides about ½ inch to make a small border. Prick the pastry through with a fork. Gently brush the mayonnaise over the pastry, but not over the pastry border. Sprinkle with the Jarlsberg and Gruyere cheese. Arrange the tomatoes over the cheese in concentric circles. Sprinkle with the fresh parsley, basil and oregano. Sprinkle lightly with fresh ground black pepper and Maldon sea salt.
Bake for 15 minutes until the pastry is puffed and golden brown and the cheese has melted. Remove from baking
sheet and let cool on wire rack for five minutes.
Caprese Salad Skewers
24 Black Cherry Heirloom Tomatoes
24 bocconcini balls, small
Handful of fresh basil leaves
Balsamic vinaigrette
Maldon sea salt
On circular skewers, alternately thread heirloom salad tomatoes and bocconcini. Chiffonade fresh basil and add to balsamic vinaigrette. Brush dressing over skewers, and grill on the BBQ for 2 minutes per side. Drizzle more dressing over with a grinding of sea salt. Serve!
Inns E-Magazine | Fall 2013 | 17