Ahh, it’s late August September. How did that happen? I feel like I need to load up on tomatoes this time of year. Enjoy as many as possible, as soon, they will disappear and we’ll be talking about cool weather crops and all things pumpkin. But, not today.

Tomatoes are still here in all their glory. With more than 3,000 varieties of heirloom or heritage tomatoes and more than 15,000 known varieties, the possibilities are endless. Cherokee purple, brandywine, green zebra, Amish paste, Amana orange, yellow pineapple, black krim, black cherry, etc. are just a few of the countless varieties of tomatoes.

I made this lovely tart with my haul of tomatoes — cornmeal crust, ricotta-feta-Parmesan-pesto filling, topped with an assortment of heirloom tomatoes and baked in the oven until set. My homage to those last days of summer — I’m holding on as long as I can.

I also oven-roasted some paste tomatoes low and slow (a good 4 hours in the oven at 250F), which made they’re way on to the tart along with some freshly sliced tomatoes.

Heirloom Tomato Tart

8 ounces full-fat ricotta cheese
3.5 ounces feta cheese, crumbled
1.5 ounces freshly grated Parmesan cheese
3 eggs
Salt and pepper
pinch red pepper flakes
1 recipe cornmeal crust (below)
3 to 4 tablespoons pesto
Assortment of heirloom tomatoes, thinly sliced
Toasted pinenuts for topping
Fresh basil, chiffonade, for topping

Preheat the oven to 350F.

Combine the ricotta, feta and Parmesan cheese. Whisk in the eggs. Season with salt and pepper and red pepper flakes. Pour the mixture into the prepared pie crust. Spoon a few tablespoons of pesto into the cheese mixture. Layer the tomatoes on top of the tart.

Place the tart (on a baking sheet) in the oven and bake until the filling is completely set, about 45 minutes. Place under the broiler for the last 5 minutes of cooking. Let cool.

Top with to toasted pine nuts and basil.

Cornmeal Crust

1 cup all-purpose flour, plus more for dusting
1/3 cup cornmeal (fine to medium grind)
1/2 teaspoon salt
7 tablespoons cold, unsalted butter, cut into small cubes
3 to 6 tablespoons ice water

Combine the flour, cornmeal and salt in a large bowl (alternatively, this can be done in a food processor). Using a pastry blender (or couple of forks), cut the butter into the flour, working it in until the butter is about the size of peas. 

Sprinkle 3 tablespoons of ice water over the mixture and, using a light hand, mix it into the dough. Add more water, a tablespoon at a time, until the mixture just begins to form a ball and holds together without crumbling. Quickly shape the mixture into a disc, wrap it in plastic wrap and chill in the fridge for at least 30 minutes.

Lightly dust a clean working surface and a rolling pin with flour. Roll the dough into a circle about 13 inches in diameter and 1/8-inch thick. Drape the dough over the rolling pin and quickly (carefully) transfer it to a 10-inch tart pan. Press the dough into the tart pan and trim off the excess by running the rolling pin over the top of the tart pan. Cover again with plastic wrap and place in the refrigerator while you preheat the oven to 400F.

Place the tart on a baking sheet. Prick the base of the shell all over with a fork. Place a piece of parchment paper over it and pour in some pie weights (e.g., dried beans). Bake for 15 minutes, remove the parchment and beans, then bake for 8 to 10 minutes more, until browned on the base. Cool slightly before proceeding with the tart.