Paleo Heirloom Tomato Tart

Growing up, there are certain things I despised eating: raw tomatoes, raw celery and mustard. I’m not fond of cooked celery either but we will save that rant for another time. Let’s focus on the tomatoes. When I was a kid, I never understood the significance of raw tomatoes. I didn’t appreciate them until I got older. Much like mustard, I didn’t start liking it until I was a teen. Now, I LOVE tomatoes, specifically heirloom tomatoes. They are sweet, delicious and colorful! This past weekend at the farmers’ market, we snatched up the last harvest of the season of heirloom tomatoes. That being said, I really wanted to let the tomatoes speak for themselves, so I made a Paleo Heirloom Tomato Tart.

This Paleo Heirloom Tomato Tart is very straight forward. Like Julia Child said, “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” This is exactly what this is. I’m using fresh ingredients, some from my garden and some from the farmers’ market. Simplicity can be your best friend when you have amazing ingredients. Let’s get cooking!

Paleo Heirloom Tomato Tart

Crust:

1 – Tart Crust (Recipe Here)

Filling:

4-5 – Heirloom Tomatoes (Sliced)

1 – Sweet Yellow Onion (Thin Sliced)

3 – Cloves Garlic

1 Tbsp – Fresh Basil (Minced)

More Fresh Basil Leaves for Serving

2-3 Tbsp – Gold Nugget Ghee

3 Tbsp – Kasandrinos Extra Virgin Olive Oil

2 Tsp – Kasandrinos Lakonia Dipping Seasoning

2 Tsp – Flake Sea Salt

Salt and Pepper

¼ Cup – Kite Hill Ricotta Cheese¹

¼ Cup – Grass-Fed Parmesan Cheese (Shredded)

Note¹ – Can substitute with fresh mozzarella or regular ricotta. Drain and squeeze out moisture.

You already know what time it is! It’s ingredients time! There really isn’t much to say besides getting the best tomatoes you can get your hands on. If you don’t have a local farmers’ market, hit up your health food stores to find heirloom tomatoes. I know Whole Foods and Sprouts tend to have them year round. They really help set this recipe off. The olive oil, Lakonia seasoning and fresh basil are also vital to the recipe. I have a sweet basil plant in my garden but do NOT sub it with dried basil. Enough about ingredients, let’s get cooking!

Paleo Heirloom Tomato Tart Instructions:

To prepare the Paleo Heirloom Tomato Tart, you want to first pre-bake your tart crust (skip the chives and garlic and add an extra tsp honey). Once the crust is baked, set it aside and prepare the onions and olive oil. In a small bowl, mix together olive oil, Lakonia Dipping Seasoning, minced basil leaves and flake salt. Next, we have the onions. In a skillet over medium heat, melt the ghee. When the ghee is hot, toss in sliced onions and garlic. I like using a zester to grate my garlic into the pan. This frees up my butcher block. I always wash my cutting board after garlic because of the smell and how sticky it is. This saves me a bit of time.

Once the onions are caramelized, add in salt and pepper to taste. Layer the onions evenly in the crust. Next, spread the Parmesan cheese over the onions evenly. For the Paleo Heirloom Tomato Tart, you have a few options. If you use fresh mozzarella, squeeze out some excess water in a cheese cloth and layer it over the Parmesan cheese. Bake it in the oven at 400°F until the cheese is melted. If you opt for the ricotta, bake with just the Parmesan and spread the ricotta once it is out of the oven. Organize the tomatoes over the cheese in a single layer, drizzle with the basil and Lakonia olive oil concoction and a few sprigs of fresh basil leaves. The tart is ready to be served. If you have any of the olive oil mixture left, I have a recipe for that as well. There you have it, my Paleo Heirloom Tomato Tart and until next time, eat up my friends!

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