Heirloom Tomato Tart
This Heirloom Tomato Tart is what summer tastes like! It’s full of bright, savory flavors that compliment heirloom tomatoes of any size or color.
You’ll love how easy it is to make this heirloom tomato tart. It has a simple cream cheese filling with chives and lemon zest that gets topped with juicy ripe tomatoes.
If you’re a regular follower of the blog, you know I’m not a morning person. I rarely find any reason to be awake early enough to make breakfast. I usually opt for things I can make ahead like zucchini bread or granola or simply make a smoothie. But my friend Justin came for a weekend in July.
What can I say about Justin? He’s one of my oldest friends… he taught me how to drive, hosted of all the best parties of my youth, was the man of honor at my wedding (because I can only manage to be so traditional) and has continued to be one of my favorite people as I’ve gotten*ahem* older.
Justin is the ying to my yang. He’s easy going while I’m constantly stressed out. He’s a beer connoisseur while I can only stomach a fruity shandy. I have seriously zero ability to be funny but Justin has the best sense of humor. But we do have things in common too, like a love for photography, cooking, and nature. He always recommends the best books, makes me laugh, knows the best gastro pubs throughout my home state of Pennsylvania… and really the only thing I can say bad about him is that he’s a morning person.
Like wake up at dawn and drink decaf coffee morning person… So when Justin comes to visit, we both have to give a little. He stays up late to play board games with me and Kevin, and I get up my butt early to make him breakfast (upon reading that last sentence I realized I flip flopped the words around PA Dutch style…not fixing it #sorrynotsorry #lovemyPAroots).
So nightowl meets morning is a sleepy haze. You know Justin has to be awesome to get this special treatment (ladies, he’s single 😉 But just cause I’m up doesn’t mean I’m awake. So, I totally winged this heirloom tomato tart made with chives and tomatoes from my garden. I made the dough the night before so I could catch a few extra zzzzzs in the morning then whipped up the filling sans recipe in the AM.
It’s nice because while the crust blind baked I drank enough coffee to safely use a knife. Hahaha…but I’m not joking! The filling is so easy you could literally make it in your sleep…but you do have to chop the chives and slice the tomatoes. But it wasn’t too hard for this night owl.
Totally worth the effort because Justin and Kevin both loved it despite not being tomato fans. Justin wanted the recipe immediately (remember I winged it because I was sleep walking), so I made it again paying closer attention to the ingredients . I then had a couple neighbors try it. They both asked for the recipe too!
Guess I should wake up early more often! It’s really such a simple recipe, but the combination of ingredients is so satisfying. There’s the crust that is buttery and flakey, but also contains enough shortening to make it stand up to blind baking. Then the filling which is the simplest custard made of cream cheese and eggs with lemon zest and chives to give it flavor. And of course, fresh heirloom tomatoes. The best part here is you can use whatever you have on hand. I had romas, beefsteaks, gorgeous dark cherries and teeny tiny midget tomatoes that made for a gorgeous tart.
It’s the kind of meal that’s great any time of day. For breakfast we had it with a fruit salad but for lunch or dinner it’s great with a side of veggies or fresh greens. If you want to save time like me, make the dough a day or two ahead since it needs to chill. After that, it takes just a little over an hour, including baking time.
Hope you love it as much as we did! Bon apetit!
- 1 1/2 cups AP flour plus more for rolling
- 1/4 tsp salt
- 4 tb butter
- 4 tb shortening
- 3 tb cold water
- 1 tb apple cider vinegar
- 8 oz cream cheese softened
- Bunch chives finely chopped about 1tb, divided
- Zest of 1 lemon
- 2 eggs
- 1 to evoo
- heirloom tomatoes (about 2-3 large, or one large, one medium and a handful of cherry tomatoes)
Mix together flour and salt
Cut butter and shortening into flour until fat is pea sized
Slowly add water and vinegar
Wrap and chill dough
Roll out dough and place in a tart pan
Refrigerate dough until firm (about 15 minutes in freezer or 30-45 in fridge)
Preheat oven to 400F
Lightly flour the tart dough and line with foil (matte side down)
Fill with dried beans or rice
Blind bake 15-20 minutes
Take out foil/ beans
Blind bake for 10 minutes more
Whisk together cream cheese, eggs, 3/4 of chives, and lemon zest
Season with salt and pepper to taste
Slice large tomatoes into 1/4 inch slices, or cut cherry tomatoes in half. If you have tiny cherry tomatoes, no need to cut them at all.
Fill tart with filling and top with tomatoes, leaving a little space between them.
Mix together remaining chives and the olive oil. If you want you can also add a little salt and pepper
Gently brush tomatoes with oil mixture
Bake 20 minutes or until custard is set
- I didn't use the top or bottom slices of my beefsteak tomatoes or roma tomatoes because they're not so pretty. Save those leftovers for a salad.
- Don't overcrowd the tart with tomatoes, less is more!
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