The Yellow Pear Tomato: A Burst of Sunshine for Your Plate

The yellow pear tomato, a small, teardrop-shaped variety of cherry tomato, is a standout among home gardeners and food enthusiasts alike. Known for its vibrant yellow hue and sweet, mild flavor, this heirloom tomato adds both beauty and versatility to your culinary creations.

What Makes Them Special?

1. Flavor Profile: These tomatoes are sweet and tangy with a mild acidity, making them perfect for eating raw or cooking.

2. Appearance: Their cheerful yellow color and pear-like shape brighten up any dish.

3. Nutritional Value: Yellow pear tomatoes are rich in vitamins A and C, antioxidants, and beta-carotene, supporting skin health, vision, and overall immunity.

4. Versatility: From salads to sauces, they can enhance virtually any recipe.

Cooking with Yellow Pear Tomatoes

Yellow pear tomatoes shine in a variety of dishes:

• Fresh Salads: Toss them with mixed greens, mozzarella, and a drizzle of balsamic glaze for a simple, elegant salad.

• Roasted: Roast them with olive oil, garlic, and herbs for a delicious side dish or pasta topper.

• Sauces and Salsas: Blend them into a vibrant yellow tomato sauce or salsa for a twist on traditional recipes.

• Garnish: Their unique shape makes them an eye-catching garnish for appetizers and main courses.

Mentioning roasting them, check out my Yellow Pear Tart with a herb infused crust.

Yellow Pear Tomato Herb Tart with Fresh Basil

This stunning tart combines buttery pastry, melted cheese, and vibrant yellow pear tomatoes for a dish that’s as delicious as it is beautiful. Serve it hot or at room temperature for brunch, lunch, or a light dinner.

Ingredients

Pastry:

• 1 ¾ cups all-purpose flour

• 1 tsp salt

• 2 tsp dried Italian herbs

• 10 tbsp cold unsalted butter, cubed

• 1 egg yolk

• 2 tbsp ice water

Filling:

• 2 tbsp Dijon mustard

• 1 cup shredded smoked gouda

• 1 cup shredded mozzarella

• 2 tsp dried Italian herbs

• 10 oz yellow pear tomatoes (or petite gold cherry tomatoes)

• Pure Chilean extra virgin olive oil (EVOO), for drizzling

• Fresh cracked black pepper, to taste

• Ground Himalayan sea salt, to taste

Garnish:

• 1 tbsp fresh basil, sliced into ribbons

Instructions

1. Prepare the Pastry:

• Combine flour, salt, and dried Italian herbs in a food processor; pulse to mix.

• Add cold butter cubes and pulse until the mixture resembles coarse crumbs.

• Mix egg yolk with ice water and add to the processor. Pulse until the dough begins to come together.

• Form the dough into a ball, wrap in plastic wrap, and chill for 20 minutes.

2. Roll and Shape the Dough:

• Roll out the dough into a 14×5-inch rectangle, about ¼ inch thick.

• Press into a tart tin, folding and trimming edges to create a clean, thick crust.

• Save leftover dough for another tart (freeze if desired).

3. Layer the Filling:

• Spread a thin layer of Dijon mustard over the pastry base.

• Sprinkle shredded gouda and mozzarella evenly over the mustard.

• Add 1 tsp dried Italian herbs over the cheese.

4. Prepare the Tomatoes:

• Toss tomatoes with a drizzle of EVOO and the remaining 1 tsp of dried Italian herbs.

• Arrange tomatoes in rows across the tart, filling any gaps with extras.

• Season with cracked black pepper and Himalayan sea salt.

5. Chill and Bake:

• Freeze the prepared tart for 10 minutes to firm up the pastry.

• Preheat the oven to 425°F (220°C).

• Bake for 30-35 minutes, or until the crust is golden brown and the cheese is bubbly.

6. Garnish and Serve:

• Sprinkle fresh basil ribbons over the tart before serving.

• Serve warm or at room temperature.

Pro Tip: Pair this tart with a simple side salad or a glass of chilled white wine for a perfect meal.