Its finally here, one of my favourite seasons on the farm. Our greenhouses and fields are filled with so many meaty and juicy tomatoes. They are absolutely delicious and sweet and I can’t help but obsess over them. One of my favourites is in our Greenhouse #4 where farmer Jess planted a variety of tomatoes with fresh Genovese basil. Our farmers are convinced that tomatoes and basil have a special love affair. They are planted together as they thrive when they are grown together. Their aroma is absolutely heavenly and it’s one of the most beautiful greenhouses. Now that it’s tomato season, I absolutely love enjoying them fresh. They are at their sweetest and juicy peak and a delicious addition. A rice and sesame seed crust with a creamy ricotta halloumi filling, topped with thin slices of our heirloom tomatoes and fresh basil. This tart is a summer’s dream. 

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Summer Heirloom Tomato Ricotta and Halloumi Tart

Total Time1 hour hr 15 minutes mins

Course: Main Course

Cuisine: Canadian, Cypriot

Materials

• 500 g heirloom tomatoes halved and thinly sliced
• 2 tbsp Extra-virgin olive oil
• 2 tbsp balsamic vinegar
• Salt and fresh ground pepper
• ​fresh basil leaves

Crust

• 4 cup whole grain brown rice cooked
• 3 tbsp white sesame seeds
• 3 tbsp black sesame seeds
• 1/2 cup grated parmesan cheese
• 1 large egg lightly beaten
• 1/2 tsp salt

Filling

• 475 g Ricotta unstrained
• 1/2 cup grated halloumi cheese
• 2 large garlic glove minced
• 1 tbsp grainy mustard
• 2 large eggs lightly beaten
• 1/2 tsp salt
• 1/2 tsp fresh ground pepper

Instructions

• Preheat oven to 400 F. Grease a 11 inch round fluted spring form pan
• In a food processor, add rice, parmesan cheese and sesame seeds. Pulse until rice is finely chopped. Place mixture into bowl, add egg and season with salt. Mix well until it forms into a coarse dough.
• Wet hands and press dough into spring form pam evenly and up the sides. Place in preheated oven and bake for 15-20 minutes or until slightly golden.
• To make filling, whisk together all ingredients until creamy and pour mixture into warm pie crust. Reduce oven heat to 350 F and bake pie for 25-30 minutes or until cheese mixture is just firm. Remove from oven and let cool completely.
• Layer top of cooled pie with the sliced and halved tomatoes. Drizzle olive oil and balsamic vinegar on top of tomatoes, season with salt and pepper and top with fresh basil.