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.
I hope you enjoy this one as much as we did.
- [br][b]Tart Crust:[/b]
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 9 tablespoons cold unsalted butter, cubed
- 4 tablespoon cold water
- [br][b]Filling and Topping:[/b]
- 5 ounces goat cheese, crumbled
- 1 shallot, peeled and diced (about 1 1/2 tablespoons)
- 1 1/2 teaspoon diced fresh thyme leaves
- 5-6 small-medium sized tomatoes, cut 1/2″ slices
- 1 1/2 teaspoons olive oil
- 1/4 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.
- Remove.
- 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.
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I would be able to eat this entire tart will by myself since my husband doesn’t like tomatoes, more for me!!
You know what is crazy? I have never actually had an heirloom tomato! I KNOW, worst food blogger award goes to me! But this tart is GORGEOUS, so I need to get my hands on some! Pinned!
Good lord girl, get to the market and buy yourself some! You won’t believe the difference in flavor, it is remarkable!
Our tomatoes aren’t really in yet but I can’t wait — this looks like the PERFECT way to enjoy them!!
My plants are loaded with green tomatoes, just waiting for them to ripen. Hope you try the tart it is such a great way to enjoy tomatoes.
Absolutely gorgeous! Nothing better than fresh heirloom tomatoes!
Thanks Krista! I love those heirloom tomatoes!