Heirloom Tomato Tart

With their unique shapes, sizes, and colours, heirloom tomatoes add a touch of elegance and complexity to this simple yet impressive Heirloom Tomato Tart. Whether you’re looking for a light lunch or an elegant appetizer for your next gathering, this rustic summer tomato tart is sure to be a crowd-pleaser.

It’s tomato season and this is the second of three tomato recipes coming at you this month! If you haven’t already, check out my tried and true Roma Tomato Passata recipe. Or, try any of my Caprese-style recipes before checking the newest, Roasted Tomato Sauce.

Heirloom Tomato Tart

The various shapes, colours, and sizes of heirloom tomatoes have always fascinated me. To me, these appealing tomato varieties seem to have so much more flavour. Maybe it really IS true that we eat with our eyes first.

The best time to make this Tomato tart is in mid July, August, and early September when the markets (and the garden) are full of unique tomatoes. Try to select tomatoes with a fresh green aroma and of the same ripeness or firmness.

I’m a firm believer in always having frozen puff pastry in the freezer, and this delicious tart is one of the reasons why. I used to love making tomato pie but found that making the pie dough, shaping it, then blind baking it with pie weights was too time consuming.

With this tart recipe, there’s no need make and shape a pie crust or use pie weights, simply thaw the puff pastry, top and bake! Furthermore, it requires only 20 minutes of prep time and 30 minutes of baking.

This Heirloom Tomato Tart makes a great brunch or lunch recipe. Serve it alongside a green salad dressed with a simple vinaigrette of Dijon mustard, olive oil, and red wine vinegar. 

Ingredients for Heirloom Tomato Tart

The list of ingredients and kitchen tools needed to make this simple tart recipe is short. However, since tomatoes are the star of the show, the best time make this tart is when fresh summer tomatoes are available.

• Frozen Puff Pastry
• Tomatoes
• Cream Cheese
• Butter
• Parmesan Cheese
• Garlic
• Italian Seasoning
• Salt
• Black Pepper

For this recipe, I like to use a mixture of heirloom tomatoes and fill the gaps between tomato slices with grape, pear, or cherry tomatoes.

Between the tart dough and the tomato slices there’s a tasty spread made of cream cheese, butter, Italian seasoning, and minced garlic. Season it generously with salt and freshly ground black pepper to reinforce all those bright flavours.

Finally, I highly recommend finishing the baked tomato tart with a drizzle of olive oil and balsamic vinegar (or balsamic glaze) then scattering fresh basil leaves over the top.

How to Thaw Puff Pastry

The best way to thaw puff pastry is overnight (6-8 hours) in the fridge. I recommend removing the frozen pastry from the sealed plastic first, then placing it on a flat surface and covering it loosely with plastic wrap. This will keep the pastry from drying out yet still allow excess moisture to escape.

Realistically, I never remember to take the puff pastry out to thaw or end up with a spur of the moment need to bake. So, I always thaw my puff pastry on the counter (40-60 minutes) using the quicker method.

To thaw puff pastry faster, unwrap the pastry and place it on a piece of parchment paper. Cover loosely with plastic wrap and poke the dough with your finger every 15 minutes. When it is ready, it should be pliable enough to unfold without tearing but not sticky or greasy.

If it feels too soft, return to the fridge before unrolling.

How to Make a Rustic Tomato Tart

For this recipe you will need a tart pan or a baking sheet. To begin, preheat the oven to 400°F.

Next, slice the heirloom tomatoes into ¼- ½ inch thick slices. Sprinkle both sides of the sliced tomatoes with salt then place them on a plate. This process will draw moisture from the tomatoes as they sit. Slice the cherry tomatoes in half, squeeze to remove juice and seeds then set them aside.

To make the cream cheese spread, add cream cheese, unsalted butter, 3 tablespoons of Parmesan cheese, chopped cloves of garlic, Italian seasoning, salt, and freshly ground black pepper to the bowl of a food processor. Process until mixture is fully combined and creamy.

Next, carefully roll out the puff pastry to approximately 10 x 12 inches on a piece of parchment paper sheet. Press and seal the seams as needed… it doesn’t have to be perfect in size or shape. Place the pastry, along with the parchment paper on the baking sheet then poke holes across the dough with a fork.

Gently spread the cream cheese mixture across the puff pasty while leaving a ½ inch exterior border.

Use a paper towel to gently remove excess moisture from the sliced tomatoes. Arrange the sliced tomatoes across the top of the cream cheese mixture and fit the cherry tomatoes between the slices.

Fold in the edges of the puff pastry, creating a border to hold in the filling. Sprinkle the remaining tablespoon of Parmesan cheese across the top. Bake tomato tart for 25-30 minutes, checking at the 25-minute mark to make sure the crust isn’t browning too quickly.

Finish and Serve the Tomato Tart

Remove tart from the oven and allow it to cool for at least 10 minutes. Drizzle with olive oil and balsamic glaze if desired, although I highly recommend it. Garnish with fresh basil or other fresh herbs just before serving. This dish can be served warm or at room temperature and is best enjoyed the same day it is baked.

Hi! I’m Bernice Hill, the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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