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Heirloom Tomato Tart

This heirloom tomato tart features a flaky, buttery crust topped with juicy, colorful tomato slices and fresh herbs. The tart is assembled with a creamy layer that cushions the tomatoes, resulting in a crisp-crust, vibrant dish with a burst of fresh flavor and a delightful crunch. Baked until golden, it offers a perfect balance of textures and bright, seasonal flavors.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pie crust Homemade or store-bought pie crust Chill well before rolling
  • 4 oz Cream cheese or ricotta softened
  • 3 tbsp Olive oil for drizzling
  • 4 large Heirloom tomatoes various colors, sliced about 1/2 inch thick
  • a handful Fresh basil leaves torn just before layering
  • to taste Salt and freshly ground black pepper
  • optional drizzle Honey or balsamic glaze for finishing

Equipment

  • Rolling Pin
  • Baking sheet
  • Parchment paper
  • Knife
  • Paper towels
  • Mixing Bowl
  • Fork or pastry cutter

Method
 

  1. Start by rolling out the chilled pie crust on a lightly floured surface until it's thin but not tearing, about 1/8 inch thick. Transfer it to a parchment-lined baking sheet and prick the bottom with a fork to prevent puffing up during baking. Chill in the fridge while you prepare the other ingredients.
  2. Spread a thin, even layer of softened cream cheese or ricotta over the chilled crust, leaving a small border around the edges. This cushion helps keep the crust crisp and adds richness to each bite.
  3. Slice the heirloom tomatoes into thick rounds about half an inch thick. Pat each slice dry with a paper towel to remove excess moisture, which helps prevent sogginess. Arrange the slices evenly over the cheese layer, covering the tart surface.
  4. Tear fresh basil leaves just before layering, and sprinkle them generously over the tomatoes for a burst of herbal aroma. Season lightly with salt and freshly ground black pepper to enhance the flavors.
  5. Drizzle olive oil generously over the assembled tart, allowing it to seep into the layers and bring out the flavors. If desired, add a light drizzle of honey or balsamic glaze for a sweet-tangy finish after baking.
  6. Place the tart in a preheated oven at 375°F (190°C) and bake for about 30-35 minutes, until the crust is golden brown and crisp, and the tomatoes have softened and released some juices. Keep an eye on the edges to prevent over-browning; cover with foil if needed.
  7. Remove the tart from the oven and let it cool for a few minutes. The crust should be crispy, and the tomato juices should be bubbling gently. Finish with a light drizzle of honey or balsamic glaze if using, for a glossy, flavorful touch.
  8. Slice the tart into wedges and serve warm or at room temperature. Enjoy the crisp pastry complemented by the juicy, bursting heirloom tomatoes and fragrant basil in every bite.

Notes

Chill the crust thoroughly before rolling to prevent shrinking. Pat tomato slices dry to avoid sogginess. For extra flavor, sprinkle with additional herbs or cheese before baking.