Heirloom Tomato Tart is one of the most beautiful and delicious recipes you can make from summer tomatoes. It's not only scrumptious, it's a work of art!
You'll Love This Easy Recipe!
There are few foods out there as beautiful as heirloom tomatoes. Making this easy tomato tart recipe is such a feast for the eyes, you won't be able to wait to take a bite!
Heirloom tomatoes are vivid in color, display beautiful patterns, and are nature's works of art. You'll love making an open-faced tart to show off these beauties. It's similar to a southern tomato pie, but the filling is lighter.
Fresh tomatoes arranged in a single layer on a pretzel and parmesan crust are hard to resist. When you add cream cheese, goat cheese, ricotta and fresh herbs to the filling, it's a match made in heaven!
What are Heirloom Tomatoes?
If you're not familiar with this variety of summer tomatoes, they derive from seeds which have been passed down through several generations. Their taste is less acidic, and the darker ones are more savory than sweet.
Heirloom tomatoes can be found at most farmer's markets in the summer months. Local grocery stores also offer a few varieties. However, one of the best places to find beautiful heirloom tomatoes is at your local roadside stand.
My favorite colors are the bright yellow splattered with shades of coral-red. The lime green runs a close second, with bursts of sunshine yellow. These juicy tomatoes have a rich flavor that also taste great in salads with feta cheese.
How to Make the Crust
It all starts with a buttery, pretzel-cracker crumb crust rolled out on a sheet of parchment paper.
The crust is meant to be crumbly, so it doesn't stick together perfectly. Combine crushed pretzels, buttery crackers and parmesan cheese with a little dried basil to make the foundation on a half sheet pan. (ad)
Bake the crust for 15 minutes, allow it to cool, then spread the filling on top. Put the sheet pan back in the oven and bake the filling for 15 more minutes. Then, get ready for the fun to begin!
What's in the Filling?
The filling is a mixture of goat cheese, cream cheese and ricotta brought to room temperature. Stir in a little pesto, lemon rind, green onions and garlic salt for flavor.
Carefully spread the filling over the crust with the back of a spoon or butter knife. Place large dollops of filling on top and leave about a one to 2 inch border from the edge of the prepared baking sheet.
Assembling the Tart
After spreading the cream cheese mixture over the crust, start layering fresh tomato slices on top of the filling. Use the larger tomato slices first, then overlap with smaller cherry tomatoes.
Garnish with fresh herbs like mint or fresh basil. You could also add a sprinkle of black pepper and dried parsley if desired.
Place the tomatoes on top of the filling after it has cooled. This allows the fruit to show off its beautiful colors. Store in the refrigerator until ready to serve. Keep in the fridge for up to 3 days in an airtight container.
What I forgot to photograph is the Greek Dressing drizzled over the top of each tart before serving. I ate it before it had a chance to get away!
Slice the tomatoes about ¼ inch thick for best results. It's easier to cut slices with a fork when they're thinner.
Yes, you can use regular ripe tomatoes to make this tart. Try to find a variety of colors like yellow, orange and red if possible.
Yes, a sheet of puff pastry can be substituted for the pretzel crust if desired. A puff pastry tomato tart is delicious and a good idea if you're crunched for time. Pre bake the crust for best results.
More Tomato Recipes
- Fried Green Tomatoes
- Southern Tomato Pie
- Canning Tomato Sauce
- Heirloom Tomato Salad
- Baked Feta and Tomato Pasta
Heirloom Tomato Tart
*See notes in blog post for detailed tips, photos and instructions.
- 3 cups buttery cracker crumbs (finely ground)
- 2 cups pretzel crumbs (finely ground)
- 1 cup parmesan cheese (finely grated)
- 2 teaspoons dried basil
- 2 sticks butter (melted)
- 16 oz. cream cheese
- 8 oz. goat cheese
- 32 oz. ricotta cheese (can use skim)
- 2 Tbsp. basil pesto
- 1 Tbsp. lemon juice
- 1 Tbsp. lemon zest
- 1 tsp. garlic salt
- ¼ cup green onions (diced)
- 1 large egg (beaten)
- 4 to 6 heirloom tomatoes (different sizes, sliced ¼ inch thick)
- 1 cup baby heirloom tomatoes (halved)
- fresh mint leaves and basil for decorating (optional)
- 1 tsp. dried parsley
- ¼ cup Greek dressing (optional)
- Preheat oven to 350 degrees.
- Grind crackers and pretzels in a blender or food processor and place in a large bowl.
- Add parmesan cheese, dried basil and melted butter.
- Mix well and spread into a 12" X 17" sheet pan on parchment paper.
- Press crumbs into sides and bottom of pan.
- Bake at 350 degrees for 15 minutes.
- Take crust out of oven and allow to cool for at least 20 minutes.
- Beat cream cheese until fluffy with a mixer.
- Add goat cheese and blend well.
- Stir in ricotta, pesto, lemon juice, lemon zest, garlic salt, and green onions.
- Add beaten egg and blend entire contents with mixer for 1 minute on medium speed.
- Spread filling into cooled crust. Add in large dollops and spread out to the edges with a butter knife or back of spoon.
- Bake tart at 350 degrees for 15 minutes until set.
- Cool tart for 10 minutes.
- Slice tomatoes in ¼ inch slices and place on cutting board.
- Working from the middle out, arrange tomatoes in a pattern similar to photos.
- Decorate tart with fresh mint and basil leaves if desired.
- Sprinkle entire tart with a dusting of dried parsley.
- Cut tart into squares for an entree, or rectangles for appetizers.
- Drizzle with Greek Dressing (if desired) before serving.
- Cut tart into 12 squares for an entree, or 24 small rectangles for appetizers.
- Leave a 1 to 2 inch border of crust all around the tart.
- To make spreading the filling easier, add it in large dollops in several spots on the crust and spread to the edge with a butter knife or the back of a spoon.
- Store in the refrigerator until time to serve. Store leftovers in an airtight container for up to 3 days.
- Puff pastry can be substituted for the crust if desired. Be sure to pre bake pastry before adding filling.
Nutrition info is an auto generated estimate.
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