Heirloom Tomato Tart
Crisp puff pastry, savory herbed cheese, luscious ripe tomatoes & chopped fresh herbs make this Heirloom Tomato Tart a perfect side dish or appetizer. 
I’ve wanted to make a nice heirloom tomato tart for a couple years now. All those beautiful heirloom tomatoes practically cry out to turn some humdrum recipe into a masterpiece.
After a nearly forgotten failure last year (all evidence beyond a few cryptic notes has vanished), this year I decided to keep things simple. Just roll out a sheet of puff pastry and top with herbed cheese and sliced tomatoes. Easy peasy.
I love working with puff pastry. There is a simple but effective technique of scoring inside the edge to allow it to puff up into a crust. It was a little scary at first, but so easy that now I make quick (yes, really) breakfast Cheese Danish too.
It was so easy, in fact, I was worried it wouldn’t be considered a “real” dish.
This was entirely unwarranted.
When I pulled my heirloom tomato tart from the oven, the family happily gobbled it down. All the while thanking the forces who moved us from half-ripe, hot house tomatoes to blushing, farm-fresh heirlooms.
I must remember to thank my farmer.
Happy fall!
Heirloom Tomato Tart
Ingredients
- 1 sheet Puff pastry
Herbed cheese (see note)
- 4 ounces goat cheese softened
- 2 ounces cream cheese softened
- 2 Tablespoons dried herbs
Tomato topping
- 3-4 heirloom tomatoes of different colors and sizes
- 3-4 cherry tomatoes
- 1-2 Tablespoons olive oil
- Salt
- 2-3 Tablespoons chopped fresh herbs for topping
Instructions
- Preheat the oven to 400 F.
- Mix goat cheese, cream cheese and herbs, then set aside.
- On parchment paper, roll one 9 x 9 piece of puff pastry to approximately 9 x 12 inches. With a small sharp knife, score about a half inch from the pastry edge all around to form your border. Then prick the inside all over with a fork.
- Spread/dollap the cheese and herb mixture onto the puff pastry, staying inside the score mark. Top with sliced tomatoes in a pleasing arrangement. Drizzle with olive oil and salt.
- Bake for 20-30 minutes until pastry edge is golden and crisp. Remove from oven and top with fresh chopped herbs.
- Serve warm or cold.
This is stunningly beautiful, Inger. I’m so glad we are still in tomato season here, and I think this will be Sunday evening’s supper after the market!
puff pastry is MAGICAL and i can think of no better way to feature beautiful heirloom tomatoes!!
There is nothing better than summer heirloom tomatoes and your tart was a great way to use some, it looks great.
That is so pretty!
Those tomatoes are beautiful and the tart looks delicious!! Thanks for the tip on scoring the puff pastry! It’s such a cool trick!
I love working with puff pastry now that I’ve learned how!