Heirloom Tomatoes are summer’s little delicacy. This Heirloom Tomato Tart is a great way to use the tomatoes to their tastiest advantage, the crust is absolutely outstanding because not only is it crispy, but contains a bit of cheese that elevates this recipe to extraordinary!
There is nothing more perfectly delicious or more beautiful than a heirloom tomato. Brandywine, Purple Cherokee a pink or green zebra, oh-my! So though my own garden tomatoes were lacking to say the least, I did get a few Brandywine and Purple Cherokee’s, I did find a surplus of heirloom beauties at our local produce store and I snatched them up with this recipe on my mind. This is one of those recipes I find so beautiful I not only take pics with my camera I snap them up on my i-phone too. Then of course while the darn thing is baking the wonderful smells that fill the house, I almost couldn’t wait to cut into it for dinnertime. Well, that is one of the great reasons to photograph your food, I had to cut into it once it cooled and take a bite for the sake of the photograph. Or thats what I tell my family when there was a piece missing.
- 1½ cup all-purpose flour
- ¼ teaspoon salt
- 9 tablespoons cold unsalted butter, cubed
- 4 tablespoon cold water
Filling and Topping:
- 5 ounces goat cheese, crumbled
- 1 shallot, peeled and diced (about 1½ tablespoons)
- 1½ teaspoon diced fresh thyme leaves
- 5-6 small-medium sized tomatoes, cut ½" slices
- 1½ teaspoons olive oil
- ¼ cup Parmesan Cheese, shredded
- In a food processor add flour and salt. Pulse to mix
- Add butter and process until mix resembles sand.
- With the processor running add water through feeding tube.
- Mixture will come together stop just as it starts to form a ball.
- Flip dough out on the counter and gently bring together into a ball, flatten and wrap in plastic wrap.
- Refrigerate for one hour up to two days.
- Preheat oven to 375 degrees.
- Lightly flour counter and roll dough out to approxiametly 13"
- Pick up dough and lay in an 11" tart pan.
- Using your fingers gently press dough to the bottom and side of pan.
- Remove excess dough.
- Using fork tines prick dough all over bottom of pan.
- Bake for 15 minutes.
Filling and Topping:
- In a medium bowl combine shallots, thyme and goat cheese. Lightly toss to combine.
- Dump into the bottom of warm tart shell and using the back of a spoon or off set spatula spread cheese to cover bottom of tart.
- Arrange tomato slices in a fan pattern with edges slightly overlapping each other.
- Drizzle olive oil over tomatoes and top with Parmesan cheese.
- Bake for 20 minutes.
- Remove and let slightly cool before serving.