This tart is simple yet visually stunning, making it ideal for entertaining or showcasing seasonal tomatoes. The flaky crust contrasts beautifully with juicy tomatoes, while cheese and herbs add richness and depth. It’s versatile, easy to customize, and can be served warm or at room temperature.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Heirloom tomatoes Pie crust or puff pastry Olive oil Garlic, minced Ricotta cheese Grated Parmesan cheese Fresh basil Fresh thyme Salt Black pepper
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet or tart pan with parchment paper.
Slice the tomatoes and place them on paper towels. Sprinkle lightly with salt and let drain for 15 minutes to remove excess moisture.
Roll out the pie crust or puff pastry and place it on the prepared pan, folding edges slightly if making a rustic tart.
In a bowl, mix ricotta cheese, garlic, Parmesan cheese, salt, and pepper until smooth.
Spread the cheese mixture evenly over the crust, leaving a small border around the edges.
Arrange the tomato slices on top of the cheese layer in a single layer or slightly overlapping.
Drizzle with olive oil and sprinkle with thyme.
Bake for 35 to 40 minutes, or until the crust is golden and the tomatoes are tender.
Remove from the oven and garnish with fresh basil before slicing.
Servings and timing
This tart serves 6 people. Prep time is about 20 minutes. Cook time is 35 to 40 minutes. Total time is approximately 1 hour.
Variations
You can add shredded mozzarella, goat cheese, or fontina for a different flavor profile. A balsamic glaze drizzle after baking adds sweetness and acidity. For extra texture, sprinkle toasted pine nuts or breadcrumbs over the cheese layer before adding tomatoes.
Storage/Reheating
Store leftover tart covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain a crisp crust. This tart can also be enjoyed cold or at room temperature.
FAQs
What are heirloom tomatoes?
They are open-pollinated tomato varieties known for their unique colors, shapes, and rich flavor.
How do I prevent a soggy crust?
Draining the tomatoes and using a cheese layer as a barrier helps keep the crust crisp.
Can I use regular tomatoes?
Yes, but heirloom tomatoes offer better flavor and visual appeal.
Can I make this tart ahead of time?
Yes, bake it a few hours ahead and serve at room temperature.
Do I need a tart pan?
No, a baking sheet works well for a rustic free-form tart.
Can I make this gluten-free?
Yes, use a gluten-free pie crust or pastry.
What herbs work best?
Basil and thyme are classic, but oregano or chives also work well.
Can I add onions?
Yes, thinly sliced caramelized onions are a great addition.
Is this tart served hot or cold?
It can be served warm, at room temperature, or chilled.
Can I freeze this tart?
Freezing is not recommended, as tomatoes release moisture when thawed.
Conclusion
Heirloom tomato tart is a fresh, elegant dish that celebrates seasonal produce with simple ingredients. With its crisp crust, creamy cheese layer, and juicy tomatoes, this tart is a beautiful and delicious addition to any meal or gathering.
Heirloom tomato tart is a colorful, savory dish featuring juicy heirloom tomatoes layered over a creamy cheese filling on a crisp, buttery crust. It’s elegant yet simple, perfect for light meals, entertaining, or showcasing seasonal tomatoes.
Ingredients
3–4 heirloom tomatoes, sliced
1 pie crust or sheet of puff pastry
2 tbsp olive oil
2 cloves garlic, minced
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 tbsp fresh basil, chopped
1 tsp fresh thyme leaves
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet or tart pan with parchment paper.
Place the sliced tomatoes on paper towels, sprinkle lightly with salt, and let them drain for 15 minutes to remove excess moisture.
Roll out the pie crust or puff pastry and place it on the prepared pan, folding the edges slightly for a rustic border if desired.
In a bowl, mix ricotta cheese, minced garlic, Parmesan cheese, salt, and black pepper until smooth.
Spread the cheese mixture evenly over the crust, leaving a small border around the edges.
Arrange the drained tomato slices over the cheese layer, slightly overlapping if needed.
Drizzle olive oil over the tomatoes and sprinkle with fresh thyme.
Bake for 35–40 minutes, or until the crust is golden and the tomatoes are tender.
Remove from the oven and garnish with fresh basil before slicing and serving.
Notes
Draining the tomatoes helps prevent a soggy crust.This tart can be served warm or at room temperature.Goat cheese or mozzarella can replace ricotta for variation.A drizzle of balsamic glaze after baking adds extra flavor.Best enjoyed fresh, but leftovers keep well refrigerated.
