Heirloom Tomato Tart

5 from 4 votes

Heirloom Tomato Tart is delicious, and also a beautiful work of art! It's perfect to serve as an appetizer at parties, or at summer gatherings as a vegetarian entree.

Prep Time30

Cook Time30

Total Time1

Course: Main Dishes

Cuisine: American

Servings:

Calories: 510kcal

Author: Debi Morgan | Quiche My Grits

Ingredients

CRUST

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)

FILLING

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)

TOPPING

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)

Instructions

CRUST

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.

FILLING

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.

TOPPING

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.

Notes

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.
The crust is meant to be crumbly, so it doesn't stick together perfectly. Add another stick of butter if you like it more formed.
Puff pastry can be substituted for the crust if desired. Be sure to pre bake pastry before adding filling.

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