Rustic Heirloom Tomato Tart

This Rustic Heirloom Tomato Tart recipe is an easy addition to any summer picnic, teatime, or meal. But it’s delicious enough to be the main event.

Whole Heirloom Tomato Tart

Layers of heirloom tomatoes, savory cheese, and fresh herbs baked into a ready-made crust. Truly, it’s a summery delight.  

Heirloom Tomato Tart Ingredients

Simple, quality ingredients make this easy tart incredibly delicious. You will need:

  • Ready-made pie crust
  • Heirloom tomatoes, sliced (I like a combination of tomatoes, including heirloom cherry tomatoes)
  • Finely shredded zucchini
  • Crème fraîche (or sour cream)
  • 1 1/2 cups cheese, crumbled (such as Gorgonzola, Gruyère, Boursin, Feta, etc)
  • 1/2 cup fresh herbs, chopped (such as basil, thyme, chives)
  • honey for drizzling
  • olive oil for drizzling

Ingredient Tips

A few ingredient tips that ensure the best results.

Crumbling Cheese:
If you’re crumbling block cheese, I came across an easy, mess-free way to crumble cheese. Simply break off chunks of cheese and place them in a plastic, zipped bag. Then with your fingers, break the chunks into crumbles. And store the crumbles in the same plastic bag.

Tomato Slices:
Salting the tomato slices is an important step you won’t want to skip. Letting them release some of their liquid will allow the tomatoes to caramelize and help keep the bottom of the crust flaky.

Zucchini:
As with the tomatoes, it’s important to squeeze as much liquid from the zucchini shreds as possible. This will help keep the crust flaky.

How to Make This Heirloom Tomato Tart

Complete instructions are found in the recipe card below, but here is a quick summary.

Slice the tomatoes thinly (for regular size tomatoes) and half cherry tomatoes if using. Sprinkle with salt and let the slices drain for 15 minutes. 

Meanwhile, preheat the oven to 400 degrees F.

Shred the zucchini finely. Then using a fine-mesh sieve or with your hands, squeeze the grated zucchini to remove excess moisture. Set aside.

Unbaked Heirloom Tomato Tart with Flat Pastry

Assemble the Tart: Unroll the pastry onto a sheet of parchment paper. Leaving a 1 and 1/2 inch pastry border, top with Crème fraîche, crumbled cheese, shredded zucchini (reserve some to decorate the crust), and tomato slices. Drizzle with honey.

Unbaked Heirloom Tomato Tart with Pastry Edges Folded Over the Tart

Fold the edges of the crust into the middle of the tart and press lightly to seal. Brush the pastry border with olive oil, and scatter finely shredded zucchini over the top. Sprinkle the tart with fresh herbs and a pinch of sea salt and pepper to taste.

Bake for 20 minutes.

More Recipes You May Love

Baked and sliced Heirloom Tomato Tart

Whole Heirloom Tomato Tart

Rustic Heirloom Tomato Tart

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

This Rustic Heirloom Tomato Tart recipe is an easy addition to any summer picnic, teatime, or meal. But it's delicious enough to be the main event.

Ingredients

  • 9-inch ready-made pie crust
  • 1 1/2 lb heirloom tomatoes, cut into 1/4-inch slices (or halved cherry tomatoes)
  • 1 tsp salt
  • 1/2 cup finely shredded zucchini
  • 1 to 2 tablespoons Crème fraîche (or sour cream)
  • 1 1/2 cups cheese, crumbled (such as blue cheese, Swiss, Gruyère, Boursin, Feta, etc)
  • 1/2 cup fresh herbs, chopped (such as basil, thyme, chives)
  • honey for drizzling
  • olive oil for drizzling
  • dash of red pepper flakes

Instructions

  1. Cut the tomatoes into 1/4-inch slices. It's important to drain as much liquid as possible from the tomato slices. To do this, place tomato slices on a wire rack set over a baking sheet. Sprinkle with salt and let drain for 15 minutes. Pat dry with paper towels.
  2. Meanwhile, preheat the oven to 400 degrees F.
  3. Shred the zucchini finely. Using a fine-mesh sieve with the back of a spoon, or with your hands, squeeze excess moisture from the shredded zucchini. Set aside.
  4. Unroll the ready-made pastry onto a sheet of parchment paper. Leaving a 1 1/2 inch border, top the pastry with Crème fraîche, crumbled cheese, shredded zucchini (reserve some to decorate the crust) and tomato slices. Drizzle with honey.
  5. Fold the edges of the crust into the middle of the tart and press lightly to seal. Brush the border of the crust with olive oil, and scatter finely shredded zucchini over the visible crust border. Top the tart with fresh herbs and sea salt and pepper to taste.
  6. Bake the tart for 20 to 25 minutes or until the tomatoes are hot, the cheese is slightly melted, and the crust is golden. Sprinkle with additional fresh herbs and red pepper flakes, if desired, and let cool for 15 minutes before slicing and serving.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 256Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 537mgCarbohydrates: 18gFiber: 2gSugar: 6gProtein: 8g

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