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! The filling contains the perfect combination of tang and seasoning that elevates this recipe to extraordinary!
There is nothing more delicious or more beautiful than a perfectly ripe 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.
If you like this recipe, try Peach Tomato Caprese Salad
Try this recipe Cucumber Tomato Bruschetta
Heirloom Tomato Tart
- 11" Tart Pan
- Food Processor
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 9 tablespoons cold unsalted butter cubed
- 4 tablespoons cold water
Filling and Topping:
- 5 ounces goat cheese crumbled
- 1/2 cup mascarpone or whipped cream cheese
- 1 shallot peeled and diced (about 1 1/2 tablespoons)
- 1 1/2 teaspoons diced fresh thyme leaves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 5-6 small-medium sized heirloom 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 approximately 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, salt, pepper, goat cheese and mascarpone/cream 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.