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Heirloom Tomato Tart

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!

Course Main Course, Side Dish
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes


Tart Crust:

  • 1 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 9 tablespoons cold unsalted butter cubed
  • 4 tablespoon 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 teaspoon 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


Tart Crust:

  1. In a food processor add flour and salt. Pulse to mix
  2. Add butter and process until mix resembles sand.
  3. With the processor running add water through feeding tube.
  4. Mixture will come together stop just as it starts to form a ball.
  5. Flip dough out on the counter and gently bring together into a ball, flatten and wrap in plastic wrap.
  6. Refrigerate for one hour up to two days.
  7. Preheat oven to 375 degrees.
  8. Lightly flour counter and roll dough out to approxiametly 13"
  9. Pick up dough and lay in an 11" tart pan.
  10. Using your fingers gently press dough to the bottom and side of pan.
  11. Remove excess dough.
  12. Using fork tines prick dough all over bottom of pan.
  13. Bake for 15 minutes.
  14. Remove.

Filling and Topping:

  1. In a medium bowl combine shallots, thyme, salt, pepper, goat cheese and mascarpone/cream cheese. Lightly toss to combine.

  2. 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.
  3. Arrange tomato slices in a fan pattern with edges slightly overlapping each other.
  4. Drizzle olive oil over tomatoes and top with Parmesan cheese.
  5. Bake for 20 minutes.
  6. Remove and let slightly cool before serving.

Recipe Notes

Store wrapped in plastic wrap in refrigerator for up to 3 days.