Along with news from the Point Pinos Grill, this month’s Table Talk included the recipe for their signature heirloom tomato tart. This was one of my favorite menu items during Dory Ford’s tenure at the Portola Restaurant, so I’m thrilled to see it’s back in action at the Point Pinos Grill. If you feel like making this delicious tart at home for yourself, check it out here, or read on below the fold.
Heirloom tomato tart from Aqua Terra Culinary
- 4 heirloom tomatoes in different colors and sizes
- 1/4 basket of cherry or pear tomatoes
- 1/4 cup extra virgin olive oil
- 2 Tablespoons aged balsamic or saba
- 4 rounds of puff pastry
- 1/2 lbs goat cheese cut into slices
- 1/2 cup castelvetrano olives
- 1 bunch watercress
- Salt and Pepper
- Cut the heirloom tomatoes in 1/2″ slices and lay spread out on a baking sheet lined with parchment paper.
- Cut the cherry tomatoes into 1/2′s and 1/4′s and also place on the baking sheet.
- Drizzle all tomatoes with 2 Tablespoons of the olive oil and season with salt and pepper.
- Rub the tomatoes a little bit to make sure that they are evenly coated.
- Roast in the oven at 300 degrees for about 1 to 1.5 hours rotating half way through.
- While the tomatoes are roasting cut the puff pastry into circles about the same size as the goat cheese. Once the tomatoes come out of the oven let them cool to room temp.
- As the tomatoes are cooling turn the oven up to 350 and bake the puff pastry rounds.
- Cut the goat cheese into equal slices. and place on top of the cooled and finished puff pastry rounds.
- Layer the roasted tomatoes on top of the goat cheese alternating sizes and colors finishing with the cherry tomatoes on top.
- Garnish with the olives, olive oil, and vinegar. Lightly dress watercress and place on top of the tomato tarts. Serve at room temperature.