Heirloom Tomato Tart

Have an abundance of those sweet august tomatoes? Fresh, perfectly ripe heirloom tomatoes, creamy garlicy Boursin cheese, and a crispy, flaky, buttery crust all come together for this delicious heirloom tomato tart. Pair it with a simple salad and you have yourself a wonderful meal.

This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

Pie Crust:

• Let’s talk pie crust for a moment. In this recipe, I use While it is highly contested by some, I generally prefer using all butter in my pie crust. I have tried all shortening recipes, as well as recipes that call for a 50/50 blend. However, the flavor the butter imparts is hard to match.

Tomatoes:

• Heirloom tomatoes? In this economy? I know…I know, but hear me out. The star of this show is the tomatoes. We’re not making a sauce, we’re not adding them into soup, or tossing them in a salad. This recipe is tomato focused. If purchasing heirlooms isn’t feasible, due to cost or availability, any large, firm, meaty style tomato will work (think beefsteak).
• Salt your tomatoes! You want to do this after slicing and before assembling the tart. The salt will draw out the moisture from the tomatoes and help prevent the tart from getting too watery when cooking.

Cheese:

• This recipe calls for Boursin Cheese, specifically the garlic and herb flavor, in this recipe. It pairs wonderfully. Unable to find it? You can substitute cream cheese, goat cheese, or even a bit of freshly grated parmesan.

Tips:

• I’m calling this a tart, though it’s closer to a galette (French) or crostata (Italian). For simplicity alone, I opted for this more rustic version of a tart. It’s not meant to be perfect which is why I love! Well that, and we end up with more pie crust, which is arguably the best part.
• Let the tart cool completely. Between the tomatoes and cheese, there is an abundance of moisture in this dish. By allowing it to cool completely, the tart sets and keeps things in place.

Heirloom Tomato Tart

Fresh, perfectly ripe heirloom tomatoes, creamy garlicy Boursin cheese, and a crispy, flaky, buttery crust all come together for this delicious heirloom tomato tart. Pair it with a simple salad and you have yourself a wonderful meal.

Print Recipe Pin Recipe

Course Brunch, Main Course

Servings 8

Equipment

• 1 Food Processor
• 1 Baking Sheet
• Parchment Paper

Ingredients

  

1x2x3x

Pie Crust

• 1 ⅓ cup all-purpose flour
• ¼ tsp salt
• ½ cup butter cubed
• 4 tbsp water cold

Tart

• 3 medium heirloom tomatoes
• 5.2 oz Boursin cheese garlic and herb
• ½ tsp thyme fresh
• salt to taste
• 1 egg
• 1 tbsp water

Instructions

 

Pie Crust

• Combine the flour and salt in a large bowl. Add the cubed butter. Using a pastry blender, cut the butter into the flour until the butter is the size of a pea. Add the water. Stir with a fork until the flour is evenly coated and a shaggy dough begins to form. If the dough is too dry or crumbly, add an additional tablespoon of water until the dough comes together slightly .
• Turn the dough out onto a lightly floured surface. Gather the dough into a ball and shape it into a disk. Wrap the dough in plastic wrap and place in the refrigerator to chill for at least 30 minutes.

Tart

• Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
• Slice the tomatoes and arrange single layer on a plate lined with paper towels. Sprinkle with salt and allow to sit while you prepare the crust.
• Remove the chilled pie dough and place it on a lightly floured surface. Using a rolling pin, gently roll the into roughly a 14-inch circle. Carefully transfer the rolled out pie crust to the lined baking sheet.
• Gently spread the cheese onto the pie crust, leaving 2 inch border. Place the tomatoes on top of the cheese, carefully overlapping them to create on layer. Fold over the edges of the pie crust, pleating the dough as you go.
• In a separate bowl, combine 1 egg and 1 tbsp. of water. Brush the outside crust with the egg wash.
• Bake the tart until the crust is golden brown and the cheese melted and bubbling, 35-40 minutes. Allow the tart to cool completely. Slice and serve at room temperature.

Keyword Pie, Tart, Tomato

Tried this recipe?Let us know how it was!