There are tons of deals to be had on tomatoes at the farmers’ markets, even heirloom varieties.  I recently purchased a box for $1/lb. because the fruit was either blemished or going a little soft.  That’s a savings of up to $10!  The flavor was intensely sweet and juicy, but with enough acid for balance. And some were just perfect for slicing…which is how we used them last night.

I purchased a whole Arctic Char (like salmon) from the seafood vendor at the farmers’ market and made up a batch of tomato corn salsa to top.  With this semi-Mexican theme going, I decided to create an heirloom tomato tart using cilantro and zucchini.  Here’s what evolved:

Heirloom Tomato and Zucchini Tart with Cilantro Goat Cheese

If you haven’t discovered Vicolo pizza crust, now is the time. They use cornmeal as their base which offers a nice, crunchy texture and is hearty enough to hold several toppings.  Truth be told, I had one in the freezer for about 5 months and it was still fresh as ever.

1 fresh pizza or tart crust
2 TB olive oil, separated
2 medium zucchini, grated
2 cloves garlic, minced
3 oz. fresh goat cheese (I used Laura Chenel)
2 TB chopped cilantro, plus more for garnish
2-3 heirloom tomatoes, thinly sliced
1/4 C freshly grated Parmesan

Prepare your pizza crust – if fresh, roll out; if frozen, defrost. Brush with 1 TB of olive oil. 
Saute garlic in 1 TB olive oil for about one minute, and add zucchini.  Cook until lightly brown and allow to cool.
In food processor, mix goat cheese and cilantro until creamy.  Spread over the top of the pizza crust in an even layer. Cover cheese with zucchini.
Arrange tomato slices in circle on top and brush with more olive oil.  Season with salt and pepper to taste.
Bake at 425 on pizza stone or cookie sheet for 15 minutes.
Turn oven to broil.
Sprinkle the top with Parmesan and place pizza back in oven to broil for 5 minutes, or until golden brown.
Garnish with cilantro and serve.