If for only a moment, there comes a fleeting stretch of time where seasonal fruits intersect on their ways in and out of season. Both perfectly ripe, but some barely clinging to their final days at their prime, while others finally just hitting their stride. In perfect harmony for however briefly, it’s this window of opportunity where some of the most unique and unusual pairings can be made. It might sound crazy on paper, or on screen for that matter, but I was elated to finally try marrying tomatoes and strawberries into one inclusive dessert.
Composed of thinly sliced grape tomatoes and petite strawberries arranged in overlapping layers on top of an almond crust, these tartlettes couldn’t be any easier to make, but they seem to make a big impression on unsuspecting eaters. Lightly brushed with vanilla-infused agave, and finally topped with a sprinkle of grated lemon zest and fresh thyme, it’s one of those special treats that can only be enjoyed once or twice a year at most. Highlighting perfect produce, they hardly need anything to dress them up, and thus it’s hard to consider adorning the tartlettes any further.
Despite throwing in a couple of plain old strawberries tartlettes for good measure, just in case my taste testers wouldn’t go for this unusual idea, the tomato-layered sweets were still the first to disappear.
I’m afraid it may be too late for some of you, depending on what’s going on in your local markets, but if you happen to have the fortune of a late strawberry crop coming in, don’t let this one chance pass you by!