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Recipe: The Beekman Boys’ Tomato Tart

The unlikely farmers and Cooking Channel stars share a summer recipe from their new vegetable-focused cookbook.
Tomato tart recipe from Beekman 1802
(Photo: The Beekman 1802 Heirloom Vegetable Cookbook)

Since Brent Ridge and Josh Kilmer-Purcell, AKA The Beekman Boys, abandoned their Upper East Side apartment to run a historic goat farm upstate, they’ve written a bestselling memoir and two cookbooks.

The Beekman boys tomato tart recipe
(Photo: Paulette Tavormina)

Now, the pair, who rose to fame as the stars of the Cooking Channel’s The Fabulous Beekman Boys, are at it again with The Beekman 1802 Heirloom Vegetable Cookbook, their first to focus solely on veggie-centric recipes.

“We wanted to create a book to carry with you to the farmers market, so you can open your book to any season and know what to buy and make,” Ridge says.

It’s a strategy they hope will encourage urbanites and country folks alike to both cook at home more often and eat more vegetables.

“When we lived in the city, we ate out a lot more, even though we had a rooftop garden at our apartment,” Kilmer-Purcell says, noting that they now grow 80 percent of the food they eat and otherwise shop at local farmers markets (yes, they do have an unfair advantage).

To help you follow their lead (a bit), they shared this recipe for a fabulous tomato tart, which Kilmer-Purcell recommends enjoying with a big arugula salad and a bottle of rosé. “Absolutely rosé,” he says. Duly noted. —Jamie McKillop

The Beekman Boys vegetable cookbook
(Photo: The Beekman 1802 Heirloom Vegetable Cookbook)

The Beekman 1802 Heirloom Vegetable Cookbook Tomato Tart

Serves 6–8

4 ounces soft goat cheese, crumbled
2 tablespoons olive oil
2 large eggs
1 sheet (7 to 8 ounces) frozen all-butter puff pastry, thawed but still cold
1 cup whole-milk ricotta, drained
3/4 pound tomatoes, cored, halved, and cut into 1/2-inch-thick slices
3/4 teaspoon coarse (kosher) salt
1/3 cup chopped fresh basil
1/4 teaspoon freshly ground black pepper
All-purpose flour, for rolling the pastry

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

On a lightly floured work surface, roll the pastry out to a 10 x 15-inch rectangle and transfer it to the baking sheet.

With a paring knife, score a border one inch in from the edge all around the rectangle, cutting into, but not through, the dough. With a fork, prick the dough inside the border all over (this is so the border will rise higher than the center that’s been pricked). Brush the center with one tablespoon of the oil.

In a large bowl, stir together the ricotta, goat cheese, eggs, basil, a half teaspoon of the salt, and the pepper. Spread the mixture over the center of the puff pastry sheet. Top with the tomatoes, overlapping slightly. Sprinkle the tomatoes with the remaining one quarter teaspoon salt and the remaining one tablespoon oil.

Bake for 30 minutes, or until the pastry is golden brown and the filling is set.

For more information, visit or check out The Beekman 1802 Heirloom Vegetable Cookbook