3-Cheese Heirloom Tomato Tart Recipe

Posted on Aug 29, 2023 by Annie Rowland
Tags: tomatoes appetizer vegetarian recipes

This is a delicious recipe and a great way to show off colorful heirloom tomatoes.

Serve as an appetizer or pair with a salad with a complete meal!

Prep the crust and filling ahead of time to save time later on. You will not regret giving this recipe a try!


For the Crust:

  • 1 1/4 cup flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 8 tablespoons / 1 stick cold butter, cut into 1/4 inch pieces
  • 3 + tablespoons ice water

For the Tomatoes & Filling:

  • 2 large or 4 medium heirloom tomatoes, cored and sliced 1/4-1/2 inch thick (you should have enough slices to place in an overlapping single layer)
  • 3 tablespoons olive oil, separated
  • 1 garlic clove, minced
  • 1 oz fresh grated Parmesan cheese (about 1/2 cup)
  • 4 oz ricotta cheese (about 1/2 cup)
  • 1 ounce mozzarella, about 1/4 cup (shredded/torn into small pieces)
  • Fresh basil for topping

Make the Crust

  1. Mix flour, sugar and salt together.
  2. Use a pastry cutter to blend in the butter until the mixture resembles coarse cornmeal.
  3. Add 2 tablespoons of the water and knead until the dough begins to form, adding in additional ice water if needed.
    *Feel free to use a food processor to make the crust if you prefer. Dough can be refrigerated for up to 2 days or frozen for up to 1 month.
  4. Sprinkle pieces of the dough evenly into a greased 9-inch tart pan. Working outward from center, press dough out into an even layer, sealing any cracks and going up the sides of the pan to form a crust. Cover and chill in the freezer for 30 minutes. No tart pan? Just use a flat baking sheet and press out the crust by hand for a more rustic look!
  5. Heat oven to 375 degrees. Set tart pan on large baking sheet. Press double layer of aluminum foil into frozen tart shell and over edges of pan and fill with pie weights.
  6. Bake until golden brown, about 30 minutes, rotating baking sheet half way through baking. Transfer baking sheet to wire rack and carefully remove weights and foil. Let tart shell cool on baking sheet.

Prep Tomatoes & FIlling

  1. Spread sliced tomatoes out over several layers of paper towels, sprinkle with 1/2 teaspoon salt, and let drain for 30 minutes. This is an important step to remove excess water, you don't want a soggy tomato tart!
  2. Combine 2 tablespoons of the oil and garlic in small bowl, set aside.
  3. In separate bowl, combine Parmesan, ricotta, mozzarella, and remaining 1 tablespoon oil. Add salt and pepper to taste.
  4. Adjust oven rack to middle position and heat oven to 425 degrees.
  5. Spread ricotta mixture evenly over bottom of cooled tart shell.
  6. Place tomatoes on top of ricotta in concentric circles (or whatever you thinks looks nice!), then drizzle with the garlic-oil mixture. Tart can be held at room temperature for up to 2 hours before baking.
  7. Bake tart on rimmed baking sheet until bubbling and tomatoes are slightly wilted, 20 to 25 minutes, rotating sheet halfway through baking.
  8. Let tart cool on baking sheet for at least 10 minutes or up to 2 hours. To serve, remove outer metal ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board.

Sprinkle with fresh basil just before serving.

Comments (0)

 Add a Comment

Add a Comment

Allowed tags: <b><i><br>Add a new comment:

Featured Posts

Recent Posts