Description

This Heirloom Tomato Tart is a savory, cheesy delight featuring a flaky cheddar and herb-infused crust topped with a creamy parmesan and herb filling, layered with perfectly dried heirloom tomato slices. Baked until golden and set, it’s an elegant yet approachable dish perfect for a brunch, light dinner, or a sophisticated appetizer. Aromatic herbs and the balance of cream cheese and mayonnaise create a luscious texture that complements the freshness of the heirloom tomatoes.

Ingredients

Scale

Tomatoes

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

Crust

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

Filling

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

Dry the tomato slices: Place a few layers of paper towels on a plate and arrange the tomato slices in a single layer. Sprinkle them with 1/2 teaspoon of salt. Let the tomatoes sit for at least 35 minutes, and up to 1 hour, to draw out moisture. Once done, gently pat the slices dry with fresh paper towels to remove excess moisture. Set aside.
Make the crust and bake: Preheat your oven to 350℉ (175℃). In a food processor, combine the flour, sugar, and 1/4 teaspoon salt; pulse to mix. Add the grated cheddar cheese and pulse again to incorporate. Add the cold cubed butter, pulsing until the mixture resembles pea-sized crumbs. With the processor running, slowly add ice water, one tablespoon at a time, until the dough just comes together. Press the dough evenly into the bottom and sides of a 9-inch fluted tart pan with removable bottom—no need to grease the pan. It’s fine if the crust has fingerprints. Bake for 20 minutes or until the edges turn golden. Remove and cool for 15-20 minutes.
Prepare the filling: While the crust bakes, combine the softened cream cheese, mayonnaise, grated parmesan, finely chopped shallot, garlic, basil, chives, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl or the bowl of a stand mixer. Using electric beaters or a whisk attachment, beat until the mixture is creamy and well combined.
Assemble and bake the tart: Once the crust has cooled, spread the creamy filling evenly into the crust using a rubber spatula. Arrange the dried tomato slices on top of the filling in a circular pattern, slightly overlapping and reserving smaller slices for the center. Place the tart on a flat baking sheet and bake for 35-40 minutes or until the edges are golden brown and the filling is set. Remove from oven and allow to cool for 20-30 minutes.
Serve: Before serving, sprinkle the tart with additional chopped chives, basil, thyme, and freshly cracked black pepper for a burst of fresh herb flavor. Slice and enjoy warm or at room temperature.

Notes

Drying the tomato slices helps prevent the tart from becoming soggy by removing excess moisture.
Using a mix of fresh herbs adds complexity and freshness to the tart.
Make sure the butter is cold for a flaky crust texture.
The tart pan with a removable bottom makes it easy to remove and serve the tart cleanly.
You can prepare the crust and filling ahead of time and assemble just before baking for convenience.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Tart
Method: Baking
Cuisine: American

Keywords: Heirloom tomato tart, savory tart, tomato tart recipe, cheese tart, herb tart, vegetarian tart