Best Heirloom Tomato Tart Recipes

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HEIRLOOM TOMATO TART



Heirloom Tomato Tart image

Heirloom tomatoes may seem flawed, but it's actually their uniformly red counterparts who are the genetic deviants of the tomato family. Decades ago, many businesses decided to prioritize cookie-cutter-like hybrid tomatoes, which grow year-round and can survive a long, bumpy journey. It left heirloom tomatoes on the wrong side of the deal. The varieties that remain have a shorter shelf life and are relegated to just a few months of summer, but they're sweeter with a more robust flavor. This tart celebrates juicy, vibrant tomatoes in a cheesy, herby, custard-filled, flaky crust, with each bite punctuated with pesto.

Provided by Vallery Lomas

Categories     brunch, dinner, pies and tarts, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round (see Note)
1 1/2 pounds ripe heirloom tomatoes (about 4 medium)
1/4 cup store-bought pesto
3/4 cup shredded mozzarella (about 3 ounces)
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
3 large eggs
1/3 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
  • Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
  • Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
  • Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
  • In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
  • Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
  • Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
  • Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.

HEIRLOOM TOMATO TART WITH PESTO AND MOZZARELLA



Heirloom Tomato Tart with Pesto and Mozzarella image

In these last days of summer, I made this fresh and light summer tomato tart. I love it al fresco with wine. It's much nicer when you use variety of tomatoes like heirloom tomatoes, cherry tomatoes, mini Marzano, and pear tomatoes. If you grow your own tomatoes in your garden or got some from someone you know, this is perfect. Put them in!

Provided by lolalobato

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 10

1 ⅔ cups sifted all-purpose flour
7 tablespoons cold butter, diced
1 egg, beaten
2 teaspoons water
1 teaspoon salt
1 teaspoon white sugar
1 cup pesto, or as needed
1 (8 ounce) ball fresh mozzarella cheese
2 cups heirloom cherry tomatoes, halved
1 pinch coarse sea salt to taste

Steps:

  • Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.
  • Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan; press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.
  • Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.
  • Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.
  • Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 25 g, Cholesterol 78.1 mg, Fat 29.8 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 13.3 g, Sodium 840.7 mg, Sugar 1 g

SUNNY'S HEIRLOOM TOMATO AND PESTO TART



Sunny's Heirloom Tomato and Pesto Tart image

Provided by Sunny Anderson

Categories     side-dish

Time 1h20m

Yield 2 tarts

Number Of Ingredients 15

2 premade pie crusts, store bought or homemade
Nonstick baking spray
3 to 4 heirloom tomatoes in various colors, sliced 1/4-inch thin
2 tablespoons olive oil
Salt and freshly ground black pepper
1 bunch parsley (1 lightly packed cup)
1 bunch basil (1 lightly packed cup)
10 sprigs thyme, leaves stripped
3 to 4 cloves garlic
1/2 cup grated Parmesan cheese, plus more for garnish
1/2 cup almond slivers
Zest of 2 lemons
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil

Steps:

  • Set the crusts. Unroll and press the pie crusts into two 9-inch tart pans. If using rectangular pans, just trim one-third of each crust and press the pieces together to fit. Then, use your pointer finger to press the dough into the sides of the tart pan. Use a knife to remove the excess crust along the top edges and discard the scraps. Using a fork, prick the bottom of the crust a few times to allow for venting (maybe 3 pricks per quadrant). Chill for 30 minutes.
  • Preheat the oven to 425 degrees F.
  • Prebake the crusts. Spray the shiny side of 2 pieces of aluminum foil with a bit
  • of nonstick spray and press into the tart shells, sprayed side down. Fill with dried beans or pie weights and bake until the edges are golden and the sides are set, about 15 minutes. Remove the foil and beans and bake another 10 to 12 minutes, until cooked through. Remove from the oven and allow to cool to room temperature. Reduce the oven temperature to 375 degrees F.
  • Make the pesto. Blend the parsley, basil, thyme, garlic, Parmesan, almonds,
  • lemon zest, and lemon juice in a food processor until the ingredients resemble a rough paste. Taste the pesto and season with salt and pepper, if needed. To finish, slowly drizzle the olive oil into the feed tube while blending.
  • Assemble and bake the tarts. Divide the pesto equally and, using a rubber spatula, evenly spread it over the bottom of each prepared crust. Starting around the outer edges, place the tomatoes over the pesto, overlapping each slice slightly as you move around the tart pan. Then make a smaller circle of overlapping slices within the starter ring. Continue until the entire pan is covered in circles of tomato slices. Repeat for the second tart. Drizzle 1 tablespoon olive oil over the top of each tart and sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 40 to 45 minutes, or until the tomatoes appear roasted in texture and the edges of the crust are golden brown. If the dough browns too quickly, tent the edges with foil.
  • Garnish the tarts and serve. Remove the tarts from their rings and sprinkle Parmesan on top. Serve warm, at room temperature, or cold.

HEIRLOOM TOMATO AND GOAT CHEESE TART



Heirloom Tomato and Goat Cheese Tart image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 10 servings

Number Of Ingredients 11

1/2 pound unsalted butter, cold, cut into small cubes
2 cups unbleached flour
Pinch of salt
3 eggs, 1 of them beaten with a little water, for egg wash
1/4 cup ice water
1/2 cup grated Parmesan cheese
5 to 6 medium-sized, different colored heirloom tomatoes, sliced fairly thin
4 to 6 ounces fresh goat cheese
1/2 cup half-and-half
Salt and pepper
1/4 cup fresh basil leaves, julienned

Steps:

  • In a food processor, combine the butter, flour and pinch of salt. Pulse until the butter is about the size of small peas. In a small bowl, mix 1 egg with the ice water. Add to the flour-butter mixture. Pulse until the dough begins to come together, but is still somewhat loose and shaggy. Turn dough out onto lightly floured board and gather together lightly and quickly into a disk. Cover with plastic wrap and refrigerate at least 30 minutes before rolling out.
  • Place dough on floured surface and roll out into large circle, about 1/8-inch in thickness. Sprinkle the bottom of the dough with 1/4 cup of the Parmesan cheese. Begin to layer the tomatoes around in concentric circles inside the dough, leaving about a 2-inch margin of dough at the edges. Sprinkle the fresh goat cheese evenly over the sliced tomatoes. Sprinkle the remaining Parmesan cheese over the top of the goat cheese.
  • In a small bowl, whisk together the remaining egg with the 1/2 cup of half-and-half. Season with salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold the edges of the dough up around the tomatoes, pinching the creases as you go, but casually. Enclose the tomatoes partway to make it leak-proof. Carefully pour the custard around and over the tomatoes and cheese. Brush the dough with the egg wash. Place in 400 degree oven and bake for 30 to 45 minutes, or until golden brown. Cut the tart into 10 wedges and sprinkle wit the julienned basil. Serve

HEIRLOOM TOMATO TART



Heirloom Tomato Tart image

Here's a delicious way to use the tomato bounty from your garden or the great buys from the local farmers' market. If you don't have heirloom tomatoes, try regular tomatoes with grape or plum tomatoes. -Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

2 teaspoons cornmeal, divided
1 refrigerated pie pastry
Cooking spray
3 tablespoons shredded Asiago cheese
3 large heirloom tomatoes, cut into 1/4-inch slices
3 small heirloom tomatoes, cut into 1/4-inch slices
1 tablespoon extra virgin olive oil
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1/4 cup crumbled goat or feta cheese
Fresh basil leaves, optional

Steps:

  • Sprinkle a large baking sheet with 1 teaspoon cornmeal., On a lightly floured surface, roll pastry into a 12-in. circle; transfer to prepared pan. Spritz dough with cooking spray. Sprinkle with remaining cornmeal, pressing cornmeal gently into dough. Prick thoroughly with a fork. Sprinkle with Asiago cheese., Bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack., Layer with tomatoes. Drizzle with olive oil; sprinkle with pepper and salt. Top with goat cheese; garnish with basil if desired. Serve immediately.,

Nutrition Facts : Calories 236 calories, Fat 14g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 270mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.

POTATO-CRUSTED GOAT CHEESE TART WITH HEIRLOOM TOMATO SALAD



Potato-Crusted Goat Cheese Tart with Heirloom Tomato Salad image

Provided by Jonathan Sawyer

Categories     Potato     Tomato     Bake     Sauté     High Fiber     Lunch     Goat Cheese     Summer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 20

Goat's-milk béchamel:
1 1/2 teaspoons butter
1 1/2 teaspoons all purpose flour
1/2 cup goat's milk
Pinch of ground nutmeg
Caramelized onions:
1 tablespoon chicken fat or olive oil
1 1/2 pounds sweet onions (such as Vidalia or Maui), halved, thinly sliced
2 bay leaves (preferably fresh)
1 large fresh thyme sprig
1 1/2 teaspoons butter
Potato crust:
1 1-pound russet potato, peeled, sliced into 1/8-inch-thick rounds
Vegetable oil (for deep-frying)
Melted butter
Chopped fresh thyme
4 ounces coarsely crumbled semiaged goat cheese (such as Midnight Moon from Cypress Grove or Onetik Chabrin; about 1/2 cup), divided
Heirloom Tomato Salad
Special Equipment
4 4-inch-diameter tart pans with removable bottoms

Steps:

  • For goat's-milk béchamel:
  • Melt butter in small saucepan over medium heat. Whisk in flour. Cook 30 seconds, whisking constantly. Whisk in milk and nutmeg. Simmer until sauce thickens and comes to boil, 1 to 2 minutes. Season to taste with salt. DO AHEAD: Can be made 1 day ahead. Press plastic wrap onto surface and chill.
  • For caramelized onions:
  • Preheat oven to 350°F. Heat chicken fat in large ovenproof skillet over medium-high heat. Add onions; sprinkle with salt. Sauté until onions are light golden, about 14 minutes. Stir in bay leaves and thyme sprig; dot with butter. Place skillet in oven; bake until onions are dark golden, stirring often, about 30 minutes. Transfer onions to bowl; discard bay leaves and thyme sprig. DO AHEAD: Can be made 1 day ahead. Cover; chill.
  • For potato crust:
  • Preheat oven to 375°F. Line large baking sheet with parchment paper. Soak potato slices in large bowl of cold water 15 minutes. Drain well; pat dry.
  • Add enough oil to heavy medium skillet to reach depth of 3/4 inch. Place over medium heat; attach deep-fry thermometer and heat oil to 325°F. Working in batches, add potato slices to oil and cook just until softened but not brown, about 2 minutes per batch. Using slotted spoon, transfer potato slices to prepared baking sheet in single layer and sprinkle with salt and pepper.
  • Brush inside of four 4-inch-diameter tart pans with melted butter. Line each pan with overlapping potato slices. Cover bottom of each potato crust with 1/4 of onions; sprinkle with chopped thyme. Spread 1 generous tablespoon béchamel over. Sprinkle each with 1 tablespoon goat cheese.
  • Place tarts on small baking sheet. Bake until filling is heated through and potato crust browns, 18 to 20 minutes. Sprinkle each with remaining goat cheese.
  • Push up pan bottoms, releasing tarts. Arrange tarts on plates. Spoon Heirloom Tomato Salad alongside and serve.

HEIRLOOM TOMATO AND BASIL TART



Heirloom Tomato and Basil Tart image

Provided by Giada De Laurentiis

Categories     appetizer

Time 39m

Yield 4 to 6 servings

Number Of Ingredients 12

1 (9-inch) refrigerated pie crust (recommended: Pillsbury)
2 cups packed fresh basil leaves
1/4 cup toasted pine nuts* see Cook's Note
1 garlic clove, peeled
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 to 2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan
2 medium (12 ounces) heirloom or 4 plum tomatoes, cut into 1/8-inch thick slices
2 tablespoons thinly sliced fresh basil leaves
Extra-virgin olive oil, for drizzling
Kosher salt

Steps:

  • For the crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes.
  • For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
  • Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve.

HEIRLOOM TOMATO TART



Heirloom Tomato Tart image

Provided by Trisha Yearwood

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
All-purpose flour, for rolling
1 1/4 pounds heirloom tomatoes (5 or 6 small tomatoes of various colors)
Kosher salt and freshly ground black pepper
2 large eggs
1 cup fresh ricotta
1 teaspoon grated lemon zest
2 cloves garlic, grated
1/2 cup grated Parmesan
Extra-virgin olive oil, for brushing and drizzling
1/4 cup torn fresh mint

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Roll the puff pastry to a 14-by-11-inch rectangle on a lightly floured work surface. Trim any rough edges. Transfer to the prepared baking sheet. With a paring knife or pizza cutter, lightly score a 1-inch border around the edges, taking care not to cut all the way through. Prick the center all over with a fork. Use the back of a paring knife to score diagonal ridges on the crust. Refrigerate while you prepare the filling and tomatoes.
  • Thinly slice the tomatoes (slightly less than 1/4 inch). Arrange the slices in a single layer on a double layer of paper towels and sprinkle with salt. Let drain 15 minutes.
  • For the filling, beat one of the eggs in a medium bowl. Add the ricotta, lemon zest, garlic and 1/4 cup of the Parmesan. Season with 1/2 teaspoon salt and several grinds of black pepper. Mix well to combine.
  • Beat the remaining egg and brush over the pastry. Sprinkle the remaining 1/4 cup Parmesan inside the border. Then spread the ricotta filling inside the border. Pat the tomatoes dry and arrange in one layer over the filling and season with salt and pepper.
  • Bake until the crust is puffed and deep golden brown and the ricotta is set under the tomatoes, about 25 minutes. Let cool on a rack at least 10 minutes.
  • Brush the tomatoes lightly with olive oil. Drizzle 1 tablespoon of olive oil over the entire tart, sprinkle with the mint and cut into squares.

HEIRLOOM TOMATO TART



Heirloom Tomato Tart image

Yield Makes 6 to 8 servings

Number Of Ingredients 14

For black pepper parmesan pastry
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening
2 tablespoons freshly grated parmesan
1/2 teaspoon black pepper
1/4 teaspoon salt
2 to 4 tablespoons ice water
For filling
3/4 lb fresh mozzarella (not unsalted), very thinly sliced
1/2 cuppesto
2 lb mixed heirloom tomatoes, sliced 3/4 inch thick
Special Equipment
pie weights or raw rice

Steps:

  • Make pastry:
  • Blend together flour, butter, shortening, parmesan, pepper, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size lumps. Drizzle 2 tablespoons ice water over and gently stir with a fork (or pulse in food processor) until incorporated.
  • Gently squeeze a small handful: If it doesn't hold together without falling apart, add more water, 1 tablespoon at a time, stirring (or pulsing) after each addition until incorporated, continuing to test. (Do not overwork dough, or it will become tough.)
  • Turn out dough onto a work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather both portions of dough into 1 ball, then pat into a disk. Chill, wrapped in plastic wrap, until firm, about 1 hour.
  • Preheat oven to 375°F.
  • Roll out dough on a lightly floured surface into a 12-inch round and fit into a 9-inch round tart pan with a removable rim. Roll rolling pin over top of pan to trim dough flush with rim. Lightly prick tart shell all over with a fork.
  • Line shell with foil and fill with pie weights or rice. Bake in middle of oven 20 minutes. Carefully remove foil and weights and bake until golden, about 15 minutes more. Cool in pan on a rack.
  • Fill tart shell:
  • Remove side of pan and slide shell onto a platter. Arrange one third of mozzarella in bottom of shell and drizzle with one third of pesto. Arrange one third of tomato slices, overlapping, on top of cheese. Season with salt and pepper. Repeat layering twice.

HEIRLOOM TOMATO TART WITH VEGAN BASIL RICOTTA RECIPE BY TASTY



Heirloom Tomato Tart With Vegan Basil Ricotta Recipe by Tasty image

Fresh heirloom tomatoes are the star of the show in this gorgeous tomato tart. Keep it dairy-free with vegan ricotta that uses cashews to replicate the creamy texture of cheese. Make this at the height of tomato season for your next summer get-together!

Provided by Rachel Gaewski

Time 4h50m

Yield 12 servings

Number Of Ingredients 13

1 ½ cups raw cashews
3 cups warm water
1 cup fresh basil leaves, packed, thinly sliced, divided (plus 1/4 cup (10 G))
1 ½ cups fresh spinach, loosely packed
2 tablespoons fresh lemon juice
2 tablespoons olive oil, divided, plus 1/4 cup (60 ml)
¾ teaspoon kosher salt
¾ cup cold water
3 heirloom tomatoes, varying in size and color
1 package filo dough, room temperature
4 cloves garlic, thinly sliced
¼ teaspoon red pepper flakes, optional
½ teaspoon flaky sea salt

Steps:

  • Combine the cashews and warm water in a medium bowl. Cover and soak for 3 hours, then drain, discarding the soaking water.
  • Make the ricotta: In the bowl of a food processor, combine the whole basil leaves, spinach, lemon juice, 1 tablespoon of olive oil, and the kosher salt. Process for 30 seconds, until all of the leaves are broken down into a dark green paste.
  • Add the soaked cashews and cold water. Blend for 15-30 seconds, until the cashews are broken down but the mixture is not completely smooth, resembling the texture of ricotta. Set aside.
  • Preheat the oven to 375˚F (190˚C). Line a 13x18-inch (33x45 cm) baking sheet with parchment paper.
  • Remove the stems from the tomatoes, then slice into ⅛-inch (3 mm) thick rounds.
  • Unroll the filo dough into a flat sheet. Carefully transfer a single layer of dough to the prepared baking sheet and lightly brush all over with olive oil. Place another sheet on top and brush lightly with olive oil. Repeat stacking and brushing with the remaining sheets of dough. Brush the edges of the filo dough with more olive oil to make sure they become golden brown and crispy when baking.
  • Dollop the ricotta over the top layer of filo and spread in an even layer, being careful not to tear the dough.
  • Layer the tomato slices over the ricotta, covering entirely. Drizzle the remaining 1 tablespoon olive oil over the tomatoes. Top with the sliced garlic and red pepper flakes, if using, on top.
  • Bake for 25-30 minutes, until the edges of the filo dough are golden brown and the tomatoes are cooked but not mushy.
  • Garnish with the thinly sliced basil and flaky sea salt, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 80 calories, Carbohydrate 5 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram

HEIRLOOM TOMATO AND GOAT CHEESE TART



HEIRLOOM TOMATO AND GOAT CHEESE TART image

Yield 24 serves 6-8

Number Of Ingredients 13

TART CRUST:
1/2 pound unsalted butter, cold, cut into small cubes
2 cups unbleached flour
Pinch of salt
3 eggs, 1 of them beaten with a little water, for egg wash
1/4 cup ice water
TART FILLING:
1/2 cup grated Parmesan cheese
5 to 6 medium-sized, different colored heirloom tomatoes, sliced fairly thin
4 to 6 ounces fresh goat cheese
1/2 cup half-and-half
Salt and pepper
1/4 cup fresh basil leaves, julienned

Steps:

  • TART CRUST: In a food processor, combine the butter, flour and pinch of salt. Pulse until the butter is about the size of small peas. In a small bowl, mix 1 egg with the ice water. Add to the flour-butter mixture. Pulse until the dough begins to come together, but is still somewhat loose and shaggy. Turn dough out onto lightly floured board and gather together lightly and quickly into a disk. Cover with plastic wrap and refrigerate at least 30 minutes before rolling out. Place dough on floured surface and roll out into large circle, about 1/8-inch in thickness. ASSEMBLY: Sprinkle the bottom of the dough with 1/4 cup of the Parmesan cheese. Begin to layer the tomatoes around in concentric circles inside the dough, leaving about a 2-inch margin of dough at the edges. Sprinkle the fresh goat cheese evenly over the sliced tomatoes. Sprinkle the remaining Parmesan cheese over the top of the goat cheese. In a small bowl, whisk together the remaining egg with the 1/2 cup of half-and-half. Season with salt and pepper, about 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold the edges of the dough up around the tomatoes, pinching the creases as you go, but casually. Enclose the tomatoes partway to make it leak-proof. Carefully pour the custard around and over the tomatoes and cheese. Brush the dough with the egg wash. Place in 400 degree oven and bake for 30 to 45 minutes, or until golden brown. Cut the tart into 10 wedges and sprinkle wit the julienned basil. Serve

PUFF PASTRY HEIRLOOM TOMATO TART



Puff Pastry Heirloom Tomato Tart image

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 sheet frozen puff pastry (half of a 17-ounce package), thawed
All-purpose flour, for dusting
One 8-ounce package cream cheese, at room temperature
1/3 cup sour cream
1/2 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
2 tablespoons finely chopped fresh chives,
plus more for topping
12 ounces assorted small heirloom tomatoes, halved

Steps:

  • Preheat the oven to 400 degrees F. Unfold the puff pastry onto a floured piece of parchment paper and roll out into a 9-by-11-inch rectangle. Score 1/2 inch in from the edge, all the way around, using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack and let cool completely.
  • Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar, 1/2 teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on top; season with salt and pepper and top with more chives.

HEIRLOOM TOMATO AND BASIL TART



HEIRLOOM TOMATO AND BASIL TART image

Categories     Tomato     Bake     Cocktail Party     Fourth of July     Picnic     Vegetarian

Yield 12 3-inch squares

Number Of Ingredients 9

3 large heirloom tomatoes, sliced into 1/4-inch rounds
Coarse salt and freshly ground black pepper
4 tablespoons extra virgin olive oil, divided
1 sheet puff pastry, thawed
4 garlic cloves, minced
1 cup ricotta cheese, crumbled
2 ounces aged goat cheese, grated
1 egg, beaten with 1 tablespoon water
1/4 cup basil chiffonade

Steps:

  • Preheat the oven to 425 degrees Fahrenheit. Toss the tomato slices with salt, pepper, and 2 tablespoons of olive oil. Arrange the tomato slices on a rack and let some of the moisture drain for 30 minutes. Roll the puff pastry to about 13x9-inch rectangle and place on a parchment-lined baking sheet. Fold the edges to create a half-inch border. Brush the interior of the rectangle with the remaining 2 tablespoons of olive oil. Arrange the tomato in overlapping slices on the pastry, leaving the borders clear. Sprinkle the tomatoes with the garlic, ricotta, and goat cheese. Brush the edges of the pastry with the egg wash. Place the tart in the oven and immediately reduce the heat to 400 degrees. Bake the tart until the pastry is puffed and golden and the tomatoes are tender, 30 to 40 minutes. Remove the tart from the oven and sprinkle with the basil. Cool for 10 minutes, slice, and serve.

CREAMY ARTICHOKE AND HEIRLOOM TOMATO TART



Creamy Artichoke and Heirloom Tomato Tart image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield about 20 servings

Number Of Ingredients 19

1 batch Flaky Pastry Dough, recipe follows
1 tablespoon olive oil
1 small yellow onion, coarsely chopped
3 small cloves garlic, coarsely chopped
1/2 teaspoon maple syrup
1/2 teaspoon smoked paprika
One 8-ounce package cream cheese, such as Philadelphia, at room temperature
One 6.5-ounce jar marinated artichoke hearts, drained and quartered
1 cup grated Parmigiano-Reggiano
1/2 cup mayonnaise, such as Hellmann's or Best Foods
Kosher salt and freshly ground black pepper
6 heirloom tomatoes, a mix of sizes and colors, sliced 1/4 inch thick
10 fresh basil leaves
2 tablespoons fresh dill sprigs
1 pound all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1 pound (4 sticks) unsalted butter, cut into 2-tablespoon pieces, at slightly cooler than room temperature
6 ounces ice-cold water
1 teaspoon lemon juice

Steps:

  • Preheat the oven to 375 degrees F. Line a half-sheet pan with parchment paper and set aside.
  • Using a half-sheet pan as a guide, roll the Flaky Pastry Dough out to a bit larger than the sheet pan (13 by 18 inches). Trim the dough with a sharp knife and transfer to the prepared sheet pan (it should fit snugly). Refrigerate for 20 minutes to chill.
  • Dock the dough with a fork and bake until risen and golden brown on top, about 35 minutes. Set aside.
  • In a skillet, combine the olive oil, onions and garlic; saute over medium heat until the onions have softened, about 15 minutes. Add the maple syrup and paprika and stir to combine.
  • In the bowl of a food processor, combine the cream cheese, artichoke hearts, Parmigiano-Reggiano, mayonnaise, the onion mixture and salt and pepper to taste. Pulse until mostly smooth, with a few small artichoke pieces remaining.
  • Gently spread the artichoke mixture over the pastry, leaving a 1/2-inch border. Top with the sliced tomatoes. Bake until the edges of the filling are beginning to brown, about 15 minutes.
  • Top with the fresh herbs. Serve warm and immediately.
  • Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
  • Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
  • Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
  • Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
  • If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.

HEIRLOOM TOMATO & BLUE CHEESE TART



Heirloom Tomato & Blue Cheese Tart image

Easy & stunning. I recommend using a drier tomato sauce or paste type tomato like Costoluto Genovese or Jersey Devil as the big beefsteaks can release lots of juice (yummy juice) that can overly moisten the tart. Half Maytag Blue & half mild soft chevre is also really nice in this recipe.

Provided by Busters friend

Categories     Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 sheet frozen puff pastry (thawed according to package directions)
6 ounces blue cheese, at room temperature
1 tablespoon whole milk (or half-and-half)
2 -3 medium tomatoes
1/2 teaspoon pepper, freshly ground
1/2 teaspoon fresh thyme, minced
1 teaspoon extra virgin olive oil

Steps:

  • Heat oven to 400.
  • On a floured surface, roll out the puff pastry into a circle a scant ¼-inch thick and about 10 ½ inches in diameter. Transfer it to a 9-inch tart pan. Pat into the bottom and sides and trim the edge so it's even with the rim. Freeze for 15 minutes.
  • In a small bowl, using a fork, crumble the cheese and mash together with the milk, starting with ½ tablespoon, until the consistency is spreadable but still has some lumps. May need up to 2 Tablespoons. Set aside.
  • Slice tomatoes about ¼-inch thick. Blot with paper towels to remove most of juices; set aside.
  • Remove pastry from freezer. Bake until light golden brown, about 20 minutes. Remove from oven and let cool about 15 minutes.
  • Spread the cheese mixture evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper and thyme and drizzle with the olive oil.
  • Bake until the crust is deeper golden brown and the tomatoes have collapsed, about 10 minutes. Transfer to a rack and let stand for 20-30 minutes before serving.
  • To serve, gently slide a knife around the edges, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm or room temperature.

DANIEL BOULUD'S CORN AND HEIRLOOM TOMATO TART RECIPE - (4.7/5)



Daniel Boulud's Corn and Heirloom Tomato Tart Recipe - (4.7/5) image

Provided by á-48920

Number Of Ingredients 21

The Tart Shell
11/4 cups all-purpose flour
8 T (4 oz) cold unsalted butter, cut into pieces
1/8 tsp salt
1 large egg, lightly beaten
2 cups dried beans or rice, for baking shell
For the Filling
3 T unsalted butter
1/4 cup chopped onion
2 cloves garlic, chopped
1 1/2 cups uncooked corn kernels (about 2 ears)
1 1/2 cups heavy cream
4 eggs
2 egg yolk
3/4 cup sliced scallion
dash Tabasco sauce
3/4 lb heirloom cherry tomatoes, halved (or 1/2 lb (1-2) large heirloom tomatoes, cut in thin wedges)
1/4 cup grated parmesan cheese
1/2 tsp smoked paprika
1/3 cup panko breadcrumbs
Salt and freshly ground white pepper

Steps:

  • The Tart Shell Combine flour, butter and salt in a food processor and pulse until crumbs form. Add egg and pulse until mixture resembles moist curds. Turn the dough out onto a work surface and knead once or twice to pull dough together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. (At this point, the dough can be kept refrigerated for up to 2 days or frozen for up to a month.) Center a rack in the oven and preheat to 350°F. Cut a 10-in.-dia. round of wax or parchment paper. Place a fluted 9-inch tart pan with a removable bottom on a baking sheet. Lightly dust a work surface and the top of the dough with flour. Roll the dough out to approximately 10-in. diameter and 1/8-in. thick. Fit the dough into the bottom and up the sides of the pan. Trim excess dough even with the pan's rim and with the tines of a fork, poke a few holes on the bottom. Line the crust with the wax-paper round and fill with dried beans or rice. Bake for 18 to 20 minutes. Take pan out of oven and carefully remove the paper and beans, then bake crust for 3 to 5 minutes more, or until lightly browned. Transfer to a rack to cool. For the Filling Preheat oven to 300°F. Melt 1 T of the butter in a medium saucepan over medium heat. Add the onion and garlic, and cook, stirring for 4 minutes, or until the onions are translucent. Add the corn with a sprinkle of salt and pepper and cook, stirring for 5 minutes. Reserve 1/2 cup of the corn mixture into a medium bowl. Add the cream to the saucepan, bring to a simmer and then transfer to a blender. Puree until smooth and transfer to the bowl with the reserved corn. Whisk in whole eggs, yolks, 1/2 cup scallion, Tabasco, and another sprinkle of salt and pepper until well combined. Pour the mixture into the prepared tart shell and bake for 25 to 30 minutes, or until the custard is set. Meanwhile, melt remaining butter, transfer to a medium bowl and toss with the remaining scallion, tomatoes, parmesan cheese, smoked paprika, breadcrumbs, and salt and pepper to taste. Once custard is set, arrange tomato mixture on top and return to the oven for 15 minutes, or until tomatoes are soft and crumbs are golden. Let tart rest for 20 minutes before slicing.

HEIRLOOM TOMATO & BLUE CHEESE TART



HEIRLOOM TOMATO & BLUE CHEESE TART image

Categories     Bread     Cheese     Vegetable     Appetizer     Bake

Yield 8

Number Of Ingredients 7

1 sheet frozen puff pastry, thawed according to package directions
6 ounces blue cheese, at room temperature (or 3 ounces blue cheese and 3 ounces goat cheese)
1/2 to 2 tablespoons whole milk or half-and-half
2 to 3 medium-size heirloom or other tomatoes
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced fresh thyme
1 teaspoon extra virgin olive oil

Steps:

  • 1. Preheat the oven to 400. On a floured surface, roll out the puff pastry into a circle a scant 1/4-inch thick and about 10 ½ inches in diameter. Transfer it to a 9-inch tart pan. Pat into the bottom and sides and trim the edge so it's even with the rim. Put it in the freezer to chill for 15 minutes. 2. In a small bowl, using a fork, crumble the cheese and mash together with the milk or half-and-half, starting with 1/2 tablespoon, until the consistency is spreadable but still has some lumps of cheese. Set aside. 3. Slice tomatoes about 1/4-inch thick. Arrange on paper towels and blot to remove most of juices; set aside. 4. Remove pastry from freezer. Bake until light golden brown, about 20 minutes. Remove from oven and let cool about 15 minutes. 5. Spread the cheese mixture evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper and thyme and drizzle with the olive oil. 6. Bake until the crust is deep golden brown and the tomatoes have collapsed, about 10 minutes. Transfer to a rack and let stand for 20-30 minutes before serving. 7. To serve, gently slide a knife around the edges to release any pastry that might be sticking, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm.

EASY HEIRLOOM TOMATO AND RICOTTA FILO TART



Easy Heirloom Tomato and Ricotta Filo Tart image

Provided by Marilena Leavitt

Categories     Tart

Time 55m

Yield 8

Number Of Ingredients 13

½ package of filo pastry (8oz.), thawed in the refrigerator
- extra virgin olive oil
12 oz. small heirloom tomatoes and/or Campari tomatoes
--salt and pepper to taste for seasoning
1 cup good quality, full fat Ricotta cheese
4 TBSP. Parmesan cheese
2 TBSP. half & half or heavy cream
1 tsp. lemon zest
1 tsp. lemon juice
2 medium garlic cloves, grated
½ tsp. salt
¼ tsp. freshly ground pepper
fresh chives, oregano, fresh thyme (for topping)

Steps:

  • Take the thawed package of filo out of the refrigerator. Let it sit, still in the package, while you are prepping the filling.
  • Wash, dry and half the tomatoes if they are small, or, slice them if they are bigger. Season them well with some salt and pepper and place them on two layers of paper towels. Do not skip this step, as it will ensure that the moisture is drawn out of the tomatoes and will intensify their flavor when roasted. Place a second layer of paper towels on the tomatoes and gently press. Replace the paper towels a couple of times while you are working on the next steps.
  • In a small bowl mix together the Ricotta, Parmesan, half & half, lemon zest and juice, grated garlic, and the salt and pepper. Set them aside, while you work with the filo.
  • Preheat the oven to 375F.
  • Uncover the filo package and take out eight sheets of filo. With a sharp knife (or a pizza cutter), cut through the stack of filo so you have a 12" square. Reserve the rest for another use.
  • Place the first sheet of filo on a clean surface and brush it with some extra virgin olive oil. Continue with the rest of the filo, placing each sheet on top of the previous one. Brush some olive oil on the bottom and sides of an 8" baking dish. Lift the oiled filo sheets and place them on the center of dish. Trim the corners of the stack and fold over the edges towards the center of the baking dish, creating a small boarder. This does not have to be perfect.
  • Using an offset spatula spread the cheese mixture evenly over the bottom of the filo shell, reserving two tablespoons to use for garnishing.
  • Arrange the tomatoes on top of the cheese base. Drizzle with some olive oil and put in the oven. Bake for 30-35 minutes or until the filo is golden brown.
  • Remove the tart from the oven and let it cool for a few minutes. When cool, sprinkle some fresh herbs on top as a garnish and add a couple of dollops of the reserved Ricotta mixture. Drizzle a little olive oil and cut into wedges. Serve warm or at room temperature.

HEIRLOOM TOMATO TART



Heirloom Tomato Tart image

Find out why everyone is raving about our Heirloom Tomato Tart. Our tasty Heirloom Tomato Tart incorporates orange, red and yellow tomatoes.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 12 servings

Number Of Ingredients 8

1 tsp. cornmeal
1 lb. refrigerated pizza dough, at room temperature
1/4 cup KRAFT Olive Oil Vinaigrettes - Italian, divided
2 Tbsp. finely chopped mixed fresh herbs (basil, dill, parsley and/or thyme), divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S Ricotta Cheese
1/2 tsp. lemon zest
1/2 lb. each cherry tomatoes, and mixed orange, red and yellow heirloom tomatoes, cut into thin slices

Steps:

  • Heat oven to 450ºF.
  • Spray large baking sheet with cooking spray; sprinkle with cornmeal. Pat pizza dough into 15x10-inch rectangle on prepared baking sheet; prick evenly with fork. Brush with 1 Tbsp. vinaigrette.
  • Bake 15 to 20 min. or until crisp and golden brown. Cool 10 min. Meanwhile, reserve 1 tsp. herbs. Mix remaining herbs with cream cheese, ricotta, lemon zest and 1 Tbsp. of the remaining vinaigrette.
  • Spread cream cheese mixture onto crust; top with tomatoes and reserved herbs. Drizzle with remaining vinaigrette.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.9002 g, Sugar 0 g, Protein 5 g

HEIRLOOM TOMATO TART



Heirloom Tomato Tart image

If heirloom tomatoes are not available you can use beefsteak or other flavorful tomatoes- you may need a few extra. Recipe from the San Francisco Chronicle.

Provided by cookiedog

Categories     Savory Pies

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 piece frozen puff pastry, thawed
1 egg white
4 medium tomatoes (heirloom in different colors)
3 tablespoons whole grain mustard or 3 tablespoons Dijon mustard
sea salt
1 shallot, thinly sliced and slices separated into rings
1 teaspoon chopped fresh thyme

Steps:

  • Preheat the oven to 375°F.
  • Lightly grease or line a baking sheet with parchment paper or a silicone liner.
  • On a lightly floured surface, roll the dough out to about a 12- by 15 rectangle. Place on the prepared pan and flip over a 1/2-inch border, using water to hold down the edges and then crimping with a fork.
  • Whisk the egg white with 1 tablespoon water, and brush this over the edge of the tart. Prick the inside of the tart in several places with the fork. Par-bake until lightly browned and slightly cooked in the center, 12-15 minutes. Let cool slightly.
  • Meanwhile, cut the tomatoes in half through the equator, then gently squeeze to remove seeds and excess liquid. Slice into 1/8 to 1/4 inch-thick slices.
  • Spread the prepared crust evenly with the mustard, then layer the tomatoes on top in alternate colors, overlapping them by about 1/2 inch and arranging them tightly within the edges (they will shrink a bit). Season well with sea salt, then top with the shallot rings and thyme.
  • Cook until the tomatoes are softened and the crust is cooked through in the center, 20-25 minutes.

Nutrition Facts : Calories 188.1, Fat 12.1, SaturatedFat 3, Sodium 150.5, Carbohydrate 17, Fiber 1.4, Sugar 1.9, Protein 3.5

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