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Heirloom Tomato And Tomatillo Tart

Running out of ideas for what to do with your summertime veggie yield? Dig out those adorable tart pans, and brace yourself for something delicious.

tomato tomatillo tart

Photo: Diana Bauman (A Little Bit Of Spain In Iowa)

These tarts don't just taste good, they look good too.

My organic gardens have been producing a vibrant array of heirloom tomatoes and tomatillos this summer. Zucchini, cucumbers, beans and eggplants are coming in, too, giving me the inspiration for many flavorful dishes.

New Combinations

Along with my vegetables, I’ve also enjoyed mixing fresh herbs to create new tastes.

My favorite homegrown herb this year is lemon verbena. It smells of lemon candy, and I’ve found that it brightens dishes with a burst of flavor.

I decided to use it to compliment fresh tomatoes and tomatillos in little creamy tarts.

macro lemon verbena

Photo: Diana Bauman (A Little Bit Of Spain In Iowa)

Lemon verbena's pointy green leaves will go nicely with your garden's fresh heirlooms and tomatillos.

Crusts And Fillings

After making a simple pâte brisée, I added about half a cup of freshly grated pecorino romano cheese to the dough.

I think next time for a more savory crust, I’d like to make it with pork lard instead of butter and add a few herbs. It’s one of the things I love about making tarts – you can add any fresh vegetable or herb you have available to create your own flavors. It’s so much fun!

To finish off my tart, I filled it with a creamy egg filling that set perfectly in the oven.

Heirloom Tomato And Tomatillo Tart

Ingredients

  • 1 pâte brisée crust recipe (see link above)
  • Several heirloom tomatoes and tomatillos, sliced
  • 6 fresh lemon verbena leaves
  • 1/2 cup cream
  • 1/2 cup milk
  • 2 eggs
  • Salt and pepper, to taste

Cooking Directions

  1. Preheat oven to 375 degrees F.
  2. Line each small tart pan with pate brisee (pie dough). Set aside in refrigerator.
  3. In a small bowl, beat eggs with cream and milk. Add a pinch of salt and pepper.
  4. Fill each tart pan with sliced tomatoes and tomatillos. And one sliced lemon verbena leaf to each tart.
  5. Divide egg/cream mixture evenly among the tarts.
  6. Bake for 20 minutes, or until the egg/cream mixture has set.

Read More:

Diana Bauman

Diana Bauman created A Little Bit of Spain in Iowa to preserve her family's traditional Spanish recipes. She is an advocate of our local foods movement and spends her time urban homesteading and blogging about whole (REAL) foods.

View all posts by this author »

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