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Heirloom Tomato Tart
This tart is great for gardeners. You can use whatever tomatoes you have on hand, mixing and matching cherry tomatoes in with big juicy beefsteaks.
Course
Breakfast, Dinner, Main Course
Cuisine
American
Season
Fall, Summer
Key Ingredient
Cream Cheese, Egg, Tomato
Diet
Vegetarian
Prep Time
20
minutes
minutes
Cook Time
50
minutes
minutes
Chilling time
4
hours
hours
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
servings
Calories
320
kcal
Author
Charity Beth Long
Ingredients
Tart dough
1 1/2
cups
AP flour plus more for rolling
1/4
teaspoon
salt
4
tablespoon
butter
4
tablespoon
shortening
3
tablespoon
cold water
1
tablespoon
apple cider vinegar
Filling
8
oz
cream cheese softened
Bunch chives finely chopped
about 1 tablespoon, divided
Zest of 1 lemon
2
eggs
1
tablespoon
extra virgin olive oil
heirloom tomatoes
(about 2-3 large, or one large, one medium and a handful of cherry tomatoes)
Instructions
Tart dough
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. (This can be overnight in the fridge or in the freezer for about an hour. You want a firm, but not frozen 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
Filling
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
Notes
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!
Nutrition
Calories:
320
kcal
|
Carbohydrates:
19
g
|
Protein:
5
g
|
Fat:
24
g
|
Saturated Fat:
11
g
|
Cholesterol:
87
mg
|
Sodium:
230
mg
|
Potassium:
79
mg
|
Sugar:
1
g
|
Vitamin A:
615
IU
|
Calcium:
39
mg
|
Iron:
1.4
mg