Name: Heirloom Tomato Tart Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3-4 medium-large heirloom tomatoes, sliced in 1/4-1/2 inch slices; 1/2 teaspoon salt; chopped chives, basil, and/or thyme for serving; 1 cup all purpose flour; 1 tablespoon sugar; 1/4 teaspoon salt; 6 tablespoons cold unsalted butter, cut into cubes; 1 1/2 cups freshly grated cheddar cheese; 2-4 tablespoons ice water; 4 ounces cream cheese, softened to room temperature; 1/2 cup mayonnaise; 1/2 cup grated parmesan cheese; 1 medium shallot, finely chopped; 2 cloves garlic, finely chopped; 1/3 cup basil leaves, chopped; 1 1/2 tablespoons chopped chives; 2 teaspoons chopped thyme leaves; 1/4 teaspoon salt; 1/4 teaspoon pepper

Ingredients

3-4 medium-large heirloom tomatoes, sliced in 1/4-1/2 inch slices

1/2 teaspoon salt

Chopped chives, basil, and/or thyme for serving

1 cup all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

6 tablespoons cold unsalted butter, cut into cubes

1 1/2 cups freshly grated cheddar cheese

2-4 tablespoons ice water

4 ounces cream cheese, softened to room temperature

1/2 cup mayonnaise

1/2 cup grated parmesan cheese

1 medium shallot, finely chopped

2 cloves garlic, finely chopped

1/3 cup basil leaves, chopped

1 1/2 tablespoons chopped chives

2 teaspoons chopped thyme leaves

1/4 teaspoon salt

1/4 teaspoon pepper

Instructions

Step 1: Begin by drying out your tomato slices. Place a few layers of paper towels on a plate, and arrange the tomato slices in a single layer. Sprinkle with 1/2 teaspoon salt. Let the tomatoes sit for at least 35 minutes, up to 1 hour. Gently pat them dry with paper towels to remove excess moisture. Set aside.

Step 2: While the tomatoes dry, preheat your oven to 350℉. Prepare the crust by combining the flour, sugar, and 1/4 teaspoon salt in a food processor. Pulse to mix. Add the grated cheddar cheese and pulse again to combine. Add the cold butter and pulse until the mixture resembles pea-sized pieces. With the processor running, add ice water one tablespoon at a time until the dough comes together.

Step 3: Press the dough evenly into the bottom and sides of a 9-inch fluted tart pan with a removable bottom. Do not grease the pan; fingerprints are not an issue. Bake the crust for 20 minutes or until the edges are golden. Allow it to cool for 15-20 minutes.

Step 4: Prepare the filling by combining the softened cream cheese, mayonnaise, parmesan, shallot, garlic, basil, chives, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Beat with electric beaters or a stand mixer whisk attachment until creamy and well combined.

Step 5: Spread the filling evenly into the cooled crust using a rubber spatula. Arrange the tomato slices on top in a circular pattern, slightly overlapping and using smaller slices toward the center. Place the tart on a flat baking sheet and bake for 35-40 minutes, until the edges are golden and the tart is set.

Step 6: Let the tart cool for 20-30 minutes before slicing. Sprinkle with additional chopped chives, basil, thyme, and freshly cracked black pepper before serving.

Tips & Variations

Use a variety of heirloom tomato colors to make the tart visually stunning.

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

If you don’t have a food processor, you can make the crust by hand using a pastry cutter or your fingers to incorporate the butter into the dry ingredients.

Try adding a drizzle of balsamic glaze over the tart just before serving for extra flavor.

FAQs

Can I make the tart crust in advance?

Yes, you can prepare and bake the crust a day ahead. Store it wrapped tightly at room temperature and fill it just before baking the tart.

What if my tomatoes are very juicy?

Drying the tomato slices and sprinkling them with salt helps reduce excess moisture. Patting them dry thoroughly before assembling prevents a soggy tart.