Heirloom Tomato Tart
Sometimes, it’s worth paying more for certain ingredients. Some things you just can’t buy the store brand version of…like ice cream, yogurt or Oreos.
I also feel that way about vegetables and fruits. To me, a good pungent head of garlic is worth all the money in my pocket. Same with herbs, onions, squash and tomatoes.
Just this weekend, the family and I were at the Farmer’s Market picking out more gorgeous heirloom tomatoes, carrots the size of my head and purple & yellow cauliflower. Oh! And some gorgeous stripped eggplant. All of their flavor completely trumps the veggies I normally get at my local grocery store.
Lyla has been gobbling up tomatoes at dinner the last two nights…and while Ellie had no interest in the tomatoes — she loved their first grilled cheese at lunch today! It’s so fun getting to watch the two of them discover new flavors!
This tart is a stolen idea from a tomato tart I had many many years ago from a street vendor in St. Pete, Florida. It was in a sweeter, buttery crust and I loved the combination with the tomatoes. So, I made a sweet shortcrust pastry for the base and filled it with tons of tomatoes and some fresh shaved parmesan cheese. I hope you enjoy this recipe as much as I did, it’s the perfect Sunday brunch project!
P.S. You can make this recipe in a pie pan if you would like, but I just bought this cheap tart pan and it worked wonderfully. I lost my tart pan in our last move and I love the presentation you get with the fluted edges!
Heirloom Tomato Tart
Recipe Note: I like to slice my tomatoes and then lay them on paper towels to suck out excess juice. If your tomatoes are over-ripe, do not use them in this recipe. You want to use firmer tomatoes!
- 3 1/4 cups all-purpose flour, plus extra for dusting
- 1 cup powdered sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold butter, cut into small cubes
- 2 large eggs
- 4 firm heirloom tomatoes, sliced 1/4 inch thick
- 1 cup shredded parmesan cheese
- 2 tablespoons olive oil
- freshly cracked pepper, to taste
- salt, to taste
In a food processor, pulse flour, sugar and salt for a few seconds to sift. Add the butter and pulse 8 to 12 times, until the butter is the size of peas. Add the eggs and pulse the machine until the dough begins to form a ball.
If dough is not forming, you can add a splash of milk, but it should come together without. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 400°F. Butter a 9 1/2-inch fluted tart pan with removable bottom and set aside. (You can also use a pie pan if you prefer.)
Lightly flour dough and counter. Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching).
Lay dough loosely into prepared pan. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. This will help with the dough shrinking.
Place a piece of parchment paper on top of the tart crust and fill with pie weights (or can use dry beans). Bake for 12 minutes. Remove weights and parchment paper (pinch up all four corners of parchment paper and lift all at once) and bake for 6-8 minutes more, until lightly golden.
Sprinkle bottom of pastry with parmesan cheese. Cover with tomato slices, arranging to cover as evenly as possible. Drizzle tomatoes with olive oil and top with salt and pepper. Bake for 20 minutes and serve warm or room temperature. Enjoy!