Farmers and Chefs

Beekman 1802 Tomato Tart

After our great event at Beekman 1802 we asked the Beekman Boys to send us their favorite recipe of the season. Brent sent us this fantastic recipe for tomato tart! What more do you need on a hot August day?…

Beekman 1802 Tomato Tart

At Beekman 1802 we grow or raise 80% of all the food that we consume, and this includes over 100 different varieties of heirloom fruits and vegetables.

The harvest that we look forward to the most is that of the heirloom tomatoes, and this easy to make tomato tart is the perfect summer recipe and can be served warm or at room temperature making it perfect for an “al fresco” summer evening.

Heirloom Tomatoes, Beekman 1802



  • All-purpose flour, for rolling the pastry
  • 1 sheet (7 to 8 ounces) frozen all-butter puff pastry, thawed but still cold
  • 2 tablespoons olive oil
  • 1 cup whole-milk ricotta, drained
  • 4 ounces soft goat cheese, crumbled
  • 2 large eggs
  • 1/3 cup chopped fresh basil
  • 3/4 teaspoon coarse (kosher) salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 pound tomatoes, cored, halved, and cut into 1/2-inch-thick slices (using different varieties, colors, shapes and sizes of tomatoes will make for a visual feast)

Tomato Tart, Beekman 1802



  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.


  1. On a lightly floured work surface, roll the pastry out to a 10 x 15-inch rectangle and transfer it to the baking sheet.


  1. With a paring knife, score a border 1 inch in from the edge all around the rectangle, cutting into, but not through, the dough. With a fork, prick the dough inside the border all over (this is so the border will rise higher than the center that’s been pricked). Brush the center with 1 tablespoon of the oil.


  1. In a large bowl, stir together the ricotta, goat cheese, eggs, basil, 1/2 teaspoon of the salt, and the pepper. Spread the mixture over the center of the puff pastry sheet. Top with the tomatoes, overlapping slightly. Sprinkle the tomatoes with the remaining 1/4 teaspoon salt and the remaining 1 tablespoon oil.


  1. Bake for 30 minutes, or until the pastry is golden brown and the filling is set.


For more recipes check out their Heirloom Vegetable Cookbook