We live in the era of the ever-present tomato, where quarts of cherries and grapes fill the shelves even in the dead of winter. But no matter how enticing those mundane ‘maters are, they don’t hold a candle to the fruits at our farmstands when the season is right. The vibrantly colored, juice-spurting, tangy-yet-sweet heirloom varieties are on display in this Heirloom Tomato Tart with Thyme and Burrata recipe, which offers an umami-heavy spin on a caprese salad. Chef Eric Damidot, who will serve this dish as part of his upcoming Bastille Day Beard House dinner, swaps thyme for basil, decadent burrata for your average mozz, and bakes the tomatoes to amp up their flavor. Assembled on discs of crisp puff pastry, this elegant dish is the perfect example of how this nightshade is only deadly to your appetite. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
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