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Heirloom Tomato Tart

This heirloom tomato tart features a flaky, buttery pastry crust topped with a vibrant arrangement of juicy, colorful heirloom tomatoes. The dish combines layered flavors with a satisfying crunch, finished with fresh herbs and a drizzle of balsamic glaze for a perfect balance of textures and brightness.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet store-bought puff pastry or pie crust chilled and thawed
  • 4-5 cups heirloom tomatoes variety and color for visual appeal
  • 2 tablespoons olive oil good quality extra virgin
  • 1 cup fresh basil chopped
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup goat cheese or feta optional, crumbled
  • 2 tablespoons balsamic glaze for drizzling

Equipment

  • Rolling pin
  • Tart pan
  • Baking sheet
  • Pastry brush

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Unroll or gently roll out the chilled pastry dough on a lightly floured surface to about 1/8 inch thickness. Transfer it carefully to your tart pan, patching any tears with scraps of dough if needed, then trim the edges.
  3. Poke a few holes in the bottom of the crust with a fork to prevent bubbling, then chill it in the fridge for 15 minutes to relax the dough and prevent shrinkage during baking.
  4. While the crust chills, thinly slice the heirloom tomatoes, handling them gently to avoid mashing and keep their beautiful colors intact.
  5. Remove the crust from the fridge, then brush the bottom lightly with olive oil using a pastry brush; this helps keep the crust crisp.
  6. Arrange the sliced tomatoes in concentric circles on the crust, overlapping slightly and layering for a colorful, textured look. Drizzle a bit of olive oil over the top and sprinkle with chopped basil, thyme, salt, and pepper as you go.
  7. If using, sprinkle crumbled goat cheese or feta over the layered tomatoes for added tang.
  8. Bake the tart in the preheated oven for about 25 minutes, or until the crust is golden and the tomatoes are slightly blistered and juicy.
  9. Remove from oven, and let it cool slightly for a few minutes. Then, drizzle the balsamic glaze over the top for a sweet, tangy finish.
  10. Garnish with additional fresh herbs if desired, slice, and serve warm or at room temperature to enjoy the vibrant flavors and crisp texture.

Notes

For extra flavor, let the tart sit for 10 minutes after baking to allow juices to settle. Serve with a fresh green salad for a complete meal.