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This heirloom tomato tart showcases the vibrant flavors of summer produce in a savory, cheese-laden crust that will impress at any gathering. The combination of colorful tomatoes atop a creamy herb-infused filling creates both a visual and flavor masterpiece worth savoring.
I first made this tart for a summer garden party, and it disappeared within minutes. The beautiful pattern of colorful tomatoes creates such a stunning centerpiece that guests always ask for the recipe before even taking their first bite.
Ingredients
- Heirloom tomatoes: Choose a variety of colors and sizes for visual appeal
- Salt: Helps draw out excess moisture from tomatoes for a non-soggy tart
- Fresh herbs: Adds brightness and visual appeal as garnish
- All-purpose flour: Creates structure for the perfect flaky base
- Sugar: Balances savory elements with subtle sweetness
- Salt: Enhances all flavors in the crust
- Cold unsalted butter: Creates flaky pockets in the crust
- Freshly grated cheddar cheese: Infuses the crust with rich flavor
- Ice water: Activates gluten just enough to bind without toughening
- Cream cheese: Provides creamy texture and tangy base
- Mayonnaise: Adds richness and silky texture
- Parmesan cheese: Adds savory depth and umami
- Shallot: Offers subtle onion flavor without overwhelming
- Garlic: Provides aromatic complexity
- Fresh herbs: Basil, chives, and thyme create garden-fresh flavor
- Salt and pepper: Balance and enhance all other ingredients
Step-by-Step Instructions
- Prepare the tomatoes:
- Arrange tomato slices on paper towels and salt them generously. Let them sit for at least 35 minutes but ideally closer to an hour. Gently pat them with additional paper towels until they feel noticeably drier to the touch.
- Create the cheese crust:
- Combine dry ingredients in a food processor with quick pulses to evenly distribute. Add freshly grated cheddar before introducing cold butter cubes. Slowly add ice water just until the dough comes together. Press the dough into your tart pan to create an even layer. Bake until the edges turn golden brown.
- Mix the herb filling:
- Combine room temperature cream cheese, mayonnaise, and parmesan. Add finely chopped shallot, garlic, and fresh herbs. Beat until well incorporated but avoid overmixing.
- Assemble and bake:
- Spread the filling evenly across the cooled crust. Arrange tomato slices in concentric circles, slightly overlapping. Bake until the filling sets and the edges turn deep golden brown. Allow significant cooling time before slicing for best results.
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My absolute favorite part of this recipe is selecting the heirloom tomatoes at the farmers market. I look for varieties like Cherokee Purple, Brandywine, and Green Zebra to create a stunning color palette. The first time I served this at a family gathering, my tomato-skeptical nephew asked for seconds, which might be my greatest culinary achievement to date.
Make-Ahead Tips
This tart can be partially prepared ahead to make entertaining easier. The crust can be baked up to one day in advance and stored at room temperature covered with a clean kitchen towel. The filling can be mixed and refrigerated up to 24 hours ahead. Simply bring it to room temperature before spreading. The completed tart is best eaten the day it is made but can be refrigerated for up to two days and brought to room temperature before serving.
Choosing Perfect Tomatoes
Heirloom tomatoes reach their peak flavor in late summer through early fall depending on your region. Look for tomatoes that feel heavy for their size and yield slightly to gentle pressure. Avoid any with soft spots or bruising. For this recipe, medium to large tomatoes with a diameter of approximately 3 to 4 inches work best. If heirlooms are unavailable, substitute the ripest tomatoes you can find.
Serving Suggestions
This tart works beautifully as either a main dish or side. For a complete summer meal, serve with a simple green salad dressed with lemon vinaigrette. It pairs wonderfully with crisp white wines like Sauvignon Blanc or a light rosé. For a more substantial meal, add a platter of thinly sliced prosciutto and fresh figs alongside. The tart can be served warm from the oven or at room temperature.
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Enjoy this tart with its vibrant summer flavors and stunning presentation—guaranteed to impress your guests!
Frequently Asked Questions
- → Can I make this tart ahead of time?
Yes, you can prepare components ahead of time. Make the crust and filling a day before, then assemble and bake just before serving. A fully baked tart can be refrigerated for up to 2 days and served at room temperature or gently reheated.
- → Why do I need to dry out the tomatoes?
Salting and drying the tomato slices draws out excess moisture that would otherwise make your tart soggy. This crucial step ensures a firm filling and crisp crust while concentrating the tomato flavor.
- → Can I use regular tomatoes instead of heirloom?
Yes, you can substitute regular tomatoes, but heirlooms offer superior flavor and beautiful color variation. Roma or vine-ripened tomatoes work well as alternatives—just ensure they're ripe but firm.
- → What can I serve with this tomato tart?
This tart pairs beautifully with a simple green salad dressed with vinaigrette. It works well as a light lunch, appetizer, or part of a brunch spread. For dinner, serve alongside grilled chicken or fish.
- → Can I make this tart without a food processor?
Absolutely! Use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Then mix in the cheese and gradually add ice water until the dough comes together.
- → Is there a way to make this tart dairy-free?
Creating a dairy-free version would require significant modifications. You'd need to replace the butter with plant-based butter, use dairy-free cheese alternatives for the cheddar and parmesan, and substitute vegan cream cheese. The texture and flavor will differ from the original.