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    Home > Blog > Seasonal > Heirloom Tomato Tart

    Heirloom Tomato Tart

    by Teri Lyn Fisher · Published: Jul 22, 2022 · Modified: Aug 18, 2022

    Jump to Recipe
    A delicious recipe for a stunning Heirloom Tomato Tart with a buttery crust, whipped goat cheese filling, and juicy heirloom cherry tomatoes!
    Heirloom tomato tart on a plate with fresh basil.
    Heirloom tomato tart on a plate with fresh basil.
    Tomato tart recipe on a platter with fresh tomatoes on the side.
    Tomato tart recipe on a platter with fresh tomatoes on the side.
    Tomato tart recipe on a platter with fresh tomatoes on the side.
    Tomato tart on a platter with white wine in the background.
    Tomato tart on a platter with white wine in the background.
    Heirloom tomato tart on a plate with fresh basil.

    Every summer we go extra hard with the fresh tomato recipes, one of our favorites being this Heirloom Tomato Tart. Nothing quite screams summertime like sweet, juicy, ripe tomatoes!

    Not only is this tart delicious, but it’s also a total show stopper and perfect to bring to a gathering. Sure, you don’t need to create the gradient effect with the tomatoes on top, but it’s easy to do and really takes this tart up a notch.

    Heirloom cherry tomatoes in a row.

    How to Make Our Heirloom Tomato Tart

    Process

    TART SHELL

    Ingredients to make a savory tart shell.
    1. Place flour, salt and butter into a food processor.
    2. Pulse until mixture is crumbly. While pulsing add water, a little at a time, until dough comes together.
    Tart shell ingredients in a food processor.
    Tart dough in a food processor.
    1. Transfer dough to a tart shell.
    2. Evenly press mixture along the bottom and sides.Using a fork, prick holes around the bottom and sides of the shell and refrigerate until chilled.
    Tart dough in a tart shell.
    Tart dough pressed into a shell and pricked with a fork.
    1. Preheat oven to 400˚F. Place cold tart shell onto a baking sheet and bake until golden brown. Remove shell from oven and allow it to cool completely before removing from pan.
    Golden brown tart shell freshly baked.

    GOAT CHEESE AND TOMATO FILLING

    Ingredients for an heirloom tomato tart filling.
    1. Place goat cheese and cream in a mixing bowl. Season with salt and pepper.
    2. Beat together using an electric hand mixer. Continue to beat together until mixture is light and fluffy. Season with salt and pepper and mix together once more.
    Tomato tart filling ingredients in a glass bowl.
    Tomato tart filling ingredients mixed together in a glass bowl.
    1. Transfer whipped goat cheese to cooled tart shell.
    2. Spread mixture evenly in the tart shell.
    Tomato tart shell with filling inside.
    Tomato tart shell with filling smoothed inside.
    1. Top goat cheese with sliced cherry tomatoes, cut side up, in a gradient pattern from top to bottom, if desired (using our photo below for reference).
    Heirloom tomato tart being filled with tomatoes.
    1. Continue adding cherry tomatoes until top of tart is filled.
    Close up on an ombre tomato tart with different colors of tomatoes.
    1. Top tart with a sprinkle of sea salt flakes and fresh basil leaves. Serve.
    Tomato tart on a platter with white wine in the background.

    Tools You Will Need

    • knife
    • cutting board
    • electric hand mixer
    • 9″ fluted tart pan
    • baking sheet

    Tips and Tricks for Tomato Tart Success

    • Pressing the prepared dough into the tart pan is much easier than rolling the dough and laying it into the pan, which can cause the dough to break in many spots and create an uneven crust.
    • Chilling the dough will allow the glutens to relax, creating a more tender crust. It will also create less shinkage once baked.
    • Adding some cream (can use half and half, milk, or a dairy milk alternative) to the goat cheese before whipping it will create a silky smooth filling, especially when dug into, instead of a crumbly filling.
    • Once cherry tomatoes are halved, line them up in a gradient pattern on a large plate or small sheet pan. This will make it much easier to create the gradient effect on the actual tart and take much less time when building the tart. (also keep in mind that the gradient pattern is totally optional. The tomato tart will be just as delicious without the pattern)

    Make Ahead Instructions for Our Tomato Tart

    This entire tomato tart can be made up to 24 hours in advance, covered and refrigerated until ready to serve. Once ready to serve, remove from the refrigerator and allow tart to sit for 15 to 20 minutes at room temperature before topping with sea salt flakes and basil leaves.

    Alternatively, the tart shell can be made and baked up to 2 days ahead of time. Once tart shell has completely cooled, carefully wrap it in plastic wrap and store in the refrigerator until ready to use. The tomatoes can be sliced and arranged on a plate or small baking sheet up to 24 hours in advance. Once arranged in a gradient pattern on the plate, cover with plastic wrap and refrigerate until ready to use.

    Tomato tart recipe on a platter with fresh tomatoes on the side.

    Variations for Our Tomato Tart

    • Use whole, thinly sliced heirloom tomatoes instead of halved cheery tomatoes. If using sliced tomatoes, don’t add the tomatoes to the tart until up to 1 hour before serving, to prevent too much liquid from collecting onto the whipped goat cheese.
    • Add some minced herbs (like basil, oregano or chives) and/of lemon zest to the goat cheese filling to add even more flavor and freshness to the tart.
    • If goat cheese isn’t your thing, replace it with some strained ricotta cheese or even some whipped feta. If using ricotta cheese, there’s no need to add the cream to the filling. If using crumbled feta, whip the mixture in a food processor for a smooth consistency, and add 2 tablespoons cream at a time until desired consistency is achieved.

    More Delicious Tomato Recipes You Will Love:

    • Tomato soup recipe in two bowls with garlic bread on the side.
      Tomato Soup Recipe
    • A close up of heirloom tomato, peach, and burrata summer plate.
      Heirloom Tomato, Peach and Burrata Summer Plate
    • Bruschetta on toasted baguette with wine on the side.
      Bruschetta Recipe
    • Arrabiata sauce in a stock pot just made.
      Arrabiata Sauce

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    Heirloom tomato tart on a plate with fresh basil.

    Heirloom Tomato Tart

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    A delicious recipe for a stunning Heirloom Tomato Tart with a buttery crust, whipped goat cheese filling, and juicy heirloom cherry tomatoes!
    RECIPE BY Teri & Jenny
    Prep Time: 30 mins
    Cook Time: 25 mins
    Chill Time: 30 mins
    Total Time: 1 hr 25 mins
    Servings: 8

      INGREDIENTS  

    savory tart shell

    • 1 ½ cups all-purpose flour
    • ¼ teaspoon salt
    • ½ cup (1 stick) cold unsalted butter, cubed
    • 3 to 4 tablespoons ice water

    filling

    • 11 ounces goat cheese, softened
    • 1/2 cup heavy cream
    • 3 cups heirloom cherry tomatoes, halved
    • salt and pepper to taste

    garnish

    • fresh basil leaves
    • sea salt flakes

      INSTRUCTIONS  

    tart shell

    • Place flour, salt and butter into a food processor and pulse until mixture is crumbly. While pulsing add water, 1 tablespoons at a time, until dough comes together.
    • Transfer dough to a 9" fluted tart shell and evenly press mixture along the bottom and sides.
    • Using a fork, prick holes around the bottom and sides of the shell and refrigerate for 30 minutes.
    • Preheat oven to 400˚F.
    • Place cold tart shell onto a baking sheet and bake for 20 to 25 minutes or until golden brown. (If you notice the tart shell beginning to bubble, just open the oven door and quickly prick the bubble with a fork. You can also use parchment and pie weights to line the tart before putting in the oven, but I don’t think that’s always necessary here). Remove shell from oven and allow it to cool completely before removing from pan.

    goat cheese and tomato filling

    • Place goat cheese and cream in a mixing bowl and beat together using an electric hand mixer. Continue to beat together until mixture is light and fluffy. Season with salt and pepper and mix together once more.
    • Fill cooled tart shell with whipped goat cheese, smoothing out the top.
    • Top goat cheese with sliced cherry tomatoes, cut side up, in a gradient pattern from top to bottom, if desired (using our photo above for reference).
    • Top tart with a sprinkle of sea salt flakes and fresh basil leaves. Serve.

      NOTES  

    Tips and Tricks for Tomato Tart Success
    • Pressing the prepared dough into the tart pan is much easier than rolling the dough and laying it into the pan, which can cause the dough to break in many spots and create an uneven crust.
    • Chilling the dough will allow the glutens to relax, creating a more tender crust. It will also create less shinkage once baked.
    • Adding some cream (can use half and half, milk, or a dairy milk alternative) to the goat cheese before whipping it will create a silky smooth filling, especially when dug into, instead of a crumbly filling.
    • Once cherry tomatoes are halved, line them up in a gradient pattern on a large plate or small sheet pan. This will make it much easier to create the gradient effect on the actual tart and take much less time when building the tart. (also keep in mind that the gradient pattern is totally optional. The tomato tart will be just as delicious without the pattern)
    Make Ahead Instructions
    This entire tomato tart can be made up to 24 hours in advance, covered and refrigerated until ready to serve. Once ready to serve, remove from the refrigerator and allow tart to sit for 15 to 20 minutes at room temperature before topping with sea salt flakes and basil leaves.
    Alternatively, the tart shell can be made and baked up to 2 days ahead of time. Once tart shell has completely cooled, carefully wrap it in plastic wrap and store in the refrigerator until ready to use. The tomatoes can be sliced and arranged on a plate or small baking sheet up to 24 hours in advance. Once arranged in a gradient pattern on the plate, cover with plastic wrap and refrigerate until ready to use.
    Variations for Our Tomato Tart
    • Use whole, thinly sliced heirloom tomatoes instead of halved cheery tomatoes. If using sliced tomatoes, don’t add the tomatoes to the tart until up to 1 hour before serving, to prevent too much liquid from collecting onto the whipped goat cheese.
    • Add some minced herbs (like basil, oregano or chives) and/of lemon zest to the goat cheese filling to add even more flavor and freshness to the tart.
    • If goat cheese isn’t your thing, replace it with some strained ricotta cheese or even some whipped feta. If using ricotta cheese, there’s no need to add the cream to the filling. If using crumbled feta, whip the mixture in a food processor for a smooth consistency, and add 2 tablespoons cream at a time until desired consistency is achieved.
    Calories: 351kcal Carbohydrates: 21g Protein: 11g Fat: 26g Saturated Fat: 16g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 69mg Sodium: 230mg Potassium: 172mg Fiber: 1g Sugar: 2g Vitamin A: 1249IU Vitamin C: 13mg Calcium: 78mg Iron: 2mg
    CUISINE: American
    KEYWORD: savory tart, seasonal, summer recipe, whipped goat cheese filling
    COURSE: Appetizer, brunch, lunch
    DIET : Vegetarian

    July 22, 2022 / 6 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Butter Roasted Cherry Tomato Pasta
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    July 22, 2022 / 6 Comments

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    1. Darya

      August 04, 2018 at 5:22 am

      Sounds so tasty! Already feeling hungry.
      Was your heavy cream 20% fat or more?

      Reply
      • Jenny Park

        August 06, 2018 at 11:57 am

        I used heavy cream with about 35-38% fat!…the kind that ‘almost’ doubles in volume when whipped!

        Reply
    2. Julie S

      June 16, 2018 at 3:47 pm

      I can’t wait until the tomatoes in my garden are ready! Saving this one for sure. Yum!

      Reply
    3. Annalee

      June 09, 2018 at 4:15 pm

      This looks fantastic! What kind of goat cheese are you using? I’m assuming a fresh chèvre? Do you think something older with more flavor would be too much/have the wrong consistency?

      Reply
      • Jenny Park

        June 11, 2018 at 6:44 pm

        Yes, i used a fresh chèvre, but this is totally a preference thing really! I actually think a more aged goat cheese would be nice and i don’t think there would be a consistency issue; the heavy cream helps to make the filling lighter and slightly fluffy :)

        Reply
    4. Kim

      June 09, 2018 at 6:57 am

      This looks amazing!!!!!
      Totally making it this weekend-great photos, too!

      Reply

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