Proving that a farm can be much bigger than its fences, the Beekman Boys have taken a small farm in New York and have grown it into one fastest growing lifestyle brands in the country. By combining their shared city-honed skills in business, the Beekman Boys, Josh Kilmer-Purcell and partner Brent Ridge, have turned their life on the farm into a widely successful one. With a passion for food and the “simple life,” and a little help from their neighbors, a reality show, and an array of homemade goods are just a few of the things that they developed. But the thing we were most drawn to, being the foodies that we are, is their cookbook, The Beekman 1802 Heirloom Vegetable Cookbook
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The Heirloom Vegetable Cookbook is packed with traditional favorites such as Creamed Spinach and Winter Vegetable Soup, but also has new and exciting recipes such as Grilled Summer Squash Pizza, Roasted Cauliflower and Apple Soup, and this Heirloom Tomato Tart. Utilizing the summer’s bounty of fresh tomatoes, this tart is just what we are looking to serve at our next garden party.
The tomato was not widely accepted as a food until the 19th century; now 93 percent of American gardening households grow tomatoes. This tart recipe will help you make up for any lost time. Tomatoes and creamy ricotta: good in pasta, great on pizza, but perfect in a tart.
The Beekman Boys’ Heirloom Tomato Tart
Serves 6 to 8
Ingredients
all-purpose flour, for rolling the pastry
1 sheet (7 to 8 oz) frozen all-butter puff pastry, thawed, but still cold
2 Tbsp olive oil
1 cup whole-milk ricotta, drained
4 oz soft goat cheese, crumbled
2 large eggs
1⁄3 cup chopped fresh basil
3⁄4 tsp coarse (kosher) salt
1⁄4 tsp freshly ground black pepper
3⁄4 pound tomatoes, cored, halved, and cut into 1⁄2-inch-thick slices
Directions
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
On a lightly floured work surface, roll the pastry out to a 10 x 15-inch rectangle and transfer it to the baking sheet.
With a paring knife, score a border 1 inch in from the edge all around the rectangle, cutting into, but not through, the dough. With a fork, prick the dough inside the border all over (this is so the border will rise higher than the center that’s been pricked). Brush the center with 1 tablespoon of the oil.
In a large bowl, stir together the ricotta, goat cheese, eggs, basil, 1⁄2 teaspoon of the salt, and the pepper. Spread the mixture over the center of the puff pastry sheet. Top with the tomatoes, overlapping slightly. Sprinkle the tomatoes with the remaining 1⁄4 teaspoon salt and the remaining 1 tablespoon oil.
Bake for 30 minutes, or until the pastry is golden brown and the filling is set.
