Heirloom Tomato Tart (Print Version)
# Ingredients:
→ For the tart
01 -
3-4 medium-large heirloom tomatoes, sliced in 0.5-1 cm slices
02 -
1/2 teaspoon salt
03 -
Chopped chives, basil, and/or thyme for serving
→ For the crust
04 -
1 cup all purpose flour
05 -
1 tablespoon sugar
06 -
1/4 teaspoon salt
07 -
6 tablespoons cold unsalted butter, cut into cubes
08 -
1 1/2 cups freshly grated cheddar cheese
09 -
2-4 tablespoons ice water
→ For the filling
10 -
4 ounces cream cheese, softened to room temperature
11 -
1/2 cup mayonnaise
12 -
1/2 cup grated parmesan cheese
13 -
1 medium shallot, finely chopped
14 -
2 cloves garlic, finely chopped
15 -
1/3 cup basil leaves, chopped
16 -
1 1/2 tablespoons chopped chives
17 -
2 teaspoons chopped thyme leaves
18 -
1/4 teaspoon salt
19 -
1/4 teaspoon pepper
# Instructions:
01 -
Place tomato slices in a single layer on paper towels. Sprinkle with salt and let sit for 35-60 minutes. Gently pat dry with paper towels and set aside.
02 -
Preheat oven to 175°C. In a food processor, combine flour, sugar, and salt. Pulse to mix. Add cheddar cheese and pulse until incorporated. Add butter and pulse until mixture resembles pea-sized pieces. With processor running, add ice water one tablespoon at a time until dough forms.
03 -
Press dough into bottom and sides of an ungreased 23 cm fluted tart pan with removable bottom. Bake for 20 minutes until edges are golden. Cool for 15-20 minutes before filling.
04 -
In a large mixing bowl or stand mixer, combine cream cheese, mayonnaise, parmesan, shallot, garlic, basil, chives, thyme, salt, and pepper. Beat until creamy and well combined.
05 -
Spread filling evenly in cooled crust. Arrange tomato slices in a circular pattern, slightly overlapping, with smaller slices in the center. Place tart on a baking sheet and bake for 35-40 minutes until edges are golden brown and filling is set.
06 -
Allow tart to cool for 20-30 minutes before slicing. Garnish with fresh herbs and freshly cracked black pepper just before serving.
# Notes:
01 -
The key to preventing a soggy tart is properly drying the tomato slices before assembly.
02 -
For best flavor, use a variety of colorful heirloom tomatoes.