D is for Dinner: Tomatoes

Stuart Collins grows all types of veggies at Bryson Farms. But he's a self-confessed tomato addict. These are just some of the 300 varieties of organic heirloom tomatoes they grow on the farm.

Collins eats his tomatoes for breakfast, lunch, dinner, and every snack in between.

And you can sample them at the Parkdale Market on Sunday, August 28th during Savour Ottawa's Harvest Table. He'll be providing the tomatoes for the salad Shelia Whyte from Thyme and Again Creative Catering plans to make.

Seeing as tomatoes are ripening like mad in gardens across the region, we plucked Collins from his field and asked him to bring in one of his favourite tomato recipes.

Bryson Farms' Roasted Heirloom Tomato Tart

Yield: 1 large tart (30 cm or 12-inch)

- Pie Dough 250g (see recipe for dough below)
- organic heirloom tomatoes, 450g
- organic basil, rubbed 5 ml
- Extra Virgin Olive Oil, 25ml
- organic roasted "Music" garlic purée 175g
- organic fontina cheese 125g

Method:
1. Roll out dough and place on a 30 cm (12") tart pan.
2. Spread the roasted garlic purée evenly over dough.
3. Spread the heirloom tomato slices over garlic purée, overlapping slices as needed.
4. Sprinkle basil over tomatoes.
5. Drizzle olive oil evenly over tart.
6. Spread crumbled cheese over tart.
7. Place tart on middle rack in oven and bake for 25 minutes or until crust is golden brown.
8. Let stand for 10 minutes before cutting and serving.

Bryson Farms' Pie Dough Recipe:
Yield: 2 pie crusts, 1.5 Kg

- Flour, white, unbleached 315g
- "Fleur de Sel" fine salt, 5ml
- Sugar, blonde, granulated, 5ml
- Butter, unsalted, cold 225ml
- Water, cold 100ml

Method:
1. Put flour, salt, and sugar in a food processor. Pulse 4 times for 2-3 seconds. Add diced, cold
2. Put flour mixture in a bowl and add cold water. Mix with a sppon. Using your hands, form tw Wrap each dough ball in plastic wrap and flatten each ball slightly. Put in refrigerator for half an hour before using.