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Rustic Heirloom Tomato Tart

  • Writer: Suzanne Clark
    Suzanne Clark
  • Sep 15, 2016
  • 1 min read

In my opinion, the best tomatoes come from Michigan. Of course I am a bit prejudiced since I grew up there. There is nothing like the smell and taste of a fresh picked tomato. It is not uncommon to stroll through a garden, pick a tomato and eat it like an apple. A special treat, a true summer delight!

Let’s just say Arizona is not known for its tomatoes. However, in the last few years, heirloom tomatoes have popped up everywhere, much to my delight! With one smell, I feel like I am in a garden in Michigan. I don’t know what I like best. The color or the taste, they are truly magnificent! They are so special, deserving of a great recipe.

I created this beautiful Rustic Tart full of the flavor of summer. This rustic tart features the fascinating colors of Heirloom tomatoes and basil fresh from the garden. These fresh ingredients are carefully place on a buttery crust, topped with a cream cheese filing, and finished with a drizzle of balsamic glaze. You may be tempted to use store bought pie crust, but I challenge you to make the crust from scratch and experience how easy it can be. It is so quick, delicious and buttery; you will never go back to another recipe once you try this one.

Celebrate nature’s beauty with this stunning recipe. A fresh addition to a wine and cheese gathering, a perfect recipe for a special brunch, or a quick weekday dinner idea served with a salad. Celebrate the season with Challenge Dairy products and the fresh ingredients of summer!


 
 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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