Do you ever see an image on a food magazine and can’t get it out of your head? About two or three years ago, I saw a beautiful rainbow-coloured tomato tart on the cover of a magazine. Was it Martha Stewart? Real Simple? Another food magazine? I have no idea. But that photo stuck with me and I’ve been waiting to create my own version for awhile.
However, creating this tart wasn’t as simple as making a trip to the grocery store.
First, I had to make sure I planted four different coloured varieties of tomato to get the look I was going for. These tomatoes are Lemon Boy (yellow), Amanta Orange (orange), a combo of Early Girl, Roma, and Mortgage Lifter (red), and Black Krim (burgundy). The original photo in my head used green instead of burgundy, but I kind of forgot about ordering green tomatoes this year.
The good news is that growing the tomatoes and getting them to all be ripe at the same time is the hard part. After that, the assembly of this tart is really easy.
P.S. No shame if you just want to use all red tomatoes. . . we won’t judge.
I used a large cookie sheet for my tart, but you can use any size pan you like. If you’re using a large cookie sheet like I am, you may want to use two packages of Boursin cheese, as it will not cover the whole surface area.
Also, make sure you let the cheese get to room temperature. It’s very difficult to spread the cheese without breaking the phyllo pastry when it’s cold.
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Once it’s all baked up, add salt, pepper, and basil to taste. You’ll have a beautiful appetizer that will be the show-stopper at the party.
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Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots. She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden. She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.