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This colorful tomato tart brings out the best summer flavors with its cheesy crust and fresh produce. The mix of bright tomatoes on top of a rich, herby filling makes something that looks as good as it tastes - folks won't be able to get enough!
The first time I whipped this up for a backyard get-together, it vanished right away. Everyone wants the recipe as soon as they spot the pretty pattern of tomatoes, even before they've taken a single bite.
Ingredients
- Heirloom tomatoes: Grab different colors and sizes to make it pop
- Salt: Pulls extra water from tomatoes so your tart stays crisp
- Fresh herbs: Makes everything look prettier and taste fresher
- All-purpose flour: Gives you that perfect flaky bottom layer
- Sugar: Adds just a hint of sweetness to balance things out
- Salt: Brings out all the good flavors in the crust
- Cold unsalted butter: Makes those yummy flaky bits everyone loves
- Freshly grated cheddar cheese: Gives the crust amazing flavor
- Ice water: Gets everything to stick together without making it tough
- Cream cheese: Makes everything smooth and slightly tangy
- Mayonnaise: Adds that extra bit of creaminess
- Parmesan cheese: Kicks up the savory goodness
- Shallot: Gives mild oniony flavor that won't take over
- Garlic: Adds that can't-miss background flavor
- Fresh herbs: Basil, chives, and thyme bring that garden-fresh taste
- Salt and pepper: Ties all the flavors together perfectly
Step-by-Step Instructions
- Prepare the tomatoes:
- Lay out tomato slices on paper towels and sprinkle plenty of salt on them. Let them sit for at least 35 minutes, though an hour works better. Pat them dry with more paper towels until they feel less wet.
- Create the cheese crust:
- Mix your dry stuff in a food processor with a few quick pulses. Toss in the cheddar before adding your cold butter chunks. Drizzle in just enough ice water until everything sticks together. Push the dough into your tart pan so it's nice and even. Pop it in the oven until the edges turn golden.
- Mix the herb filling:
- Stir together softened cream cheese, mayo, and parmesan. Throw in your chopped shallot, garlic, and fresh herbs. Mix it all up but don't go overboard.
- Assemble and bake:
- Spread your filling across the cooled crust. Arrange your tomato slices in circles that overlap a bit. Bake until everything sets up and the edges turn a nice deep gold. Let it cool quite a while before you cut into it.
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My favorite part of making this is picking out tomatoes at the farmers market. I always look for Cherokee Purple, Brandywine, and Green Zebra to get that wow factor on the plate. The biggest win ever was when my nephew, who usually turns his nose up at tomatoes, asked for seconds - I felt like I'd won a cooking trophy!
Make-Ahead Tips
You can get a head start on this tart to make your life easier. The crust can be baked a day before and left out at room temp under a kitchen towel. You can mix up the filling and keep it in the fridge for up to 24 hours - just let it warm up a bit before spreading it. The whole tart tastes best on the day you make it, but you can keep it in the fridge for a couple days and bring it to room temp before eating.
Choosing Perfect Tomatoes
The best heirloom tomatoes show up in late summer through early fall, depending on where you live. Pick ones that feel heavy and give just a little when you press them gently. Stay away from any with soft or bruised spots. Tomatoes around 3 to 4 inches across work great for this dish. If you can't find heirlooms, just use the ripest tomatoes you can get your hands on.
Serving Suggestions
This tart works as a main dish or on the side. For a nice summer meal, serve it with a simple green salad with lemon dressing. It goes really well with crisp white wine or light rosé. Want something heartier? Add some thin-sliced prosciutto and fresh figs alongside. You can enjoy it warm or at room temperature.
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Dig into this tart with its bright summer taste and eye-catching look—your guests will definitely be impressed!
Frequently Asked Questions
- → Can I prep this tart in advance?
Absolutely! You can make the crust and filling a day earlier. Assemble and bake on the day of serving. If already baked, this tart keeps in the fridge for up to 2 days and can be reheated or served at room temperature.
- → Why dry the tomato slices beforehand?
Drying the salted tomato slices pulls out their extra juice. Skipping this would lead to a soggy crust and watery filling. Drying also makes the tomato taste even better.
- → Could I use other tomatoes besides heirloom?
Sure thing! Heirloom tomatoes bring the best flavor and look, but regular options like Roma or vine-ripened ones will work. Just check they’re ripe but firm.
- → What sides match nicely with this tart?
A fresh green salad with a tangy vinaigrette pairs perfectly. It’s great for lunch, as an appetizer, or part of brunch. For dinner, add grilled chicken or fish on the side.
- → Can I skip the food processor for the dough?
Definitely! Use a pastry cutter or two knives to mix butter into the flour until it’s crumbly. Add the cheese, then ice water bit by bit, mixing until it forms dough.
- → Can I turn this into a dairy-free dish?
A dairy-free version is possible with a few swaps. Use vegan butter, dairy-free cheese replacements, and plant-based cream cheese. The taste and texture will be a bit different, though.