Heirloom Tomato & Cheese Tart

What to do with these pretty and unusual shaped tomatoes?heirloomtomatoes1

If you find yourself wondering what to do with heirloom tomatoes, wonder no more. All summer my kitchen is full of tomatoes and these are no exception. While on the hunt for some heirloom tomato recipes I came across this one from Williams Sonoma. And although I loved the list of ingredients they used, I decided to give it a little twist of my own, creating my Heirloom Tomato & Cheese Tart. 

Heirloom Tomato & Cheese Tart
A delightfully delicious summer appetizer.
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Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
Prep Time
2 hr
Cook Time
30 min
Total Time
2 hr 30 min
FOR THE DOUGH
  1. 2 1/2 cups all purpose flour
  2. 1 teaspoon of salt
  3. 2 1/2 sticks chilled unsalted butter, cut into pieces
  4. 1/4 cup ice water, plus more as needed
FOR THE FILLING
  1. 1 cup crumbled Goat cheese
  2. 1 cup Ricotta cheese
  3. 1 cup Parmesan cheese
  4. 1 1/2 Tablespoon Herbes de Provence
  5. salt and pepper to taste
  6. 1 1/2 lbs. heirloom tomatoes, sliced 1/4 inch thick
  7. coarse salt for finishing
  8. drizzle of Olive Oil and Balsamic vinegar
TO MAKE THE TART DOUGH
  1. In the bowl of a food processor add flour and salt and pulse to combine.
  2. Add the butter and pulse until the mixture resembles coarse meal.
  3. Add the 1/4 cup ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing after each addition.
  4. Turn the dough out onto a work surface and shape into a 5-inch disk. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.
  5. Preheat oven to 400 degrees.
  6. On a lightly floured surface, roll out the dough to 1/8 inch thick to fit a 10 1/4-inch round tart pan. Press the dough into the pan and trim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate 10 minutes.
  7. Place the tart pan on a baking sheet. Place a sheet of parchment paper on top of the dough and fill with pie weights.
  8. Bake for 12-15 minutes.
  9. Remove the parchment and weights and continue baking until the crust is baked through and light golden brown, about 10-15 minutes. Transfer to a wire rack and let cool completely.
  10. In a bowl, combine the dry herbs, Goat, Ricotta and Parmesan cheeses. Season with salt and pepper to taste.
  11. Using a spatula, spread the mixture onto the cooled tart shell. Top with the tomato slices and drizzle lightly with olive oil and balsamic vinegar. Sprinkle with coarse salt. Serve immediately.
Notes
  1. If you don't have pie weights you can easily use a 1 lb. package of dried beans/chick peas.
Adapted from Williams Sonoma
Adapted from Williams Sonoma
Lady Diana's Pearls http://ladydianaspearls.com/
heirloomtomatoes3 heirloomtomtoes6 heirloomtomatoes7Refreshing, savory and a super flaky crust, this tart is perfect for your summer picnic!

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  • Scarlett Wonder

    Stopping in from NE Bloggers. Love this tart and the individual portion (or so it looks). I just made a tomato tart this week as well…sooo good!