Heirloom Tomato Tart

By Vallery Lomas

Published July 21, 2020

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
1½ hours
Rating
4(4,182)
Comments
Read comments

Heirloom tomatoes may seem flawed, but it’s actually their uniformly red counterparts who are the genetic deviants of the tomato family. Decades ago, many businesses decided to prioritize cookie-cutter-like hybrid tomatoes, which grow year-round and can survive a long, bumpy journey. It left heirloom tomatoes on the wrong side of the deal. The varieties that remain have a shorter shelf life and are relegated to just a few months of summer, but they’re sweeter with a more robust flavor. This tart celebrates juicy, vibrant tomatoes in a cheesy, herby, custard-filled, flaky crust, with each bite punctuated with pesto.

Featured in: A Timeless Tomato Tart

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round (see Note)

  • 1 ½ pounds ripe heirloom tomatoes (about 4 medium)

  • ¼ cup store-bought pesto

  • ¾ cup shredded mozzarella (about 3 ounces)

  • 1 tablespoon finely chopped fresh basil

  • 1 tablespoon finely chopped fresh oregano

  • 3 large eggs

  • ⅓ cup heavy cream

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

25 grams carbs; 120 milligrams cholesterol; 282 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 15 grams fat; 3 grams fiber; 503 milligrams sodium; 12 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about ¼ inch above the rim of the pan. Prick the dough all over with a fork.

  2. Step 2

    Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.

  3. Step 3

    Meanwhile, cut the tomatoes into ½-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.

  4. Step 4

    Spread ¼ cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.

  5. Step 5

    In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.

  6. Step 6

    Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.

  7. Step 7

    Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes.

  8. Step 8

    Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.

Tip

  • Packaged pie dough is an excellent shortcut for weeknight meals, and the tart crust can be parbaked a day in advance.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
4,182 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Lucy

Tip from Cathy Barrow which has worked for me - put an upside down sheet pan in oven as you preheat and place tart pan on top to cook. Really helps eliminate that soggy bottom.

Zeus G

Made it and it was terrific. BUT why not change the order of the instructions to read "First slice and drain tomatoes in colander for 20 minutes, etc. Prepare crust. While tomatoes are draining, bake the prepared crust as directed and proceed with the recipe. "

Ilana

This was a really terrific dish! All the best flavors of pizza and quiche rolled into one. My whole family loved it, including my youngest, who is a very picky eater. I had to increase the cook time by about 5 minutes to get it to firm up because of the juices released by the tomatoes during baking. I also found that letting it rest for 20-30 minutes after it came out of the oven really helped it to firm up. Delicious!

BS

Wish recipes would suggest alternative bakeware options. What would work as a tart pan for those of us who don’t have every kind of bakeware item? Is a pie pan too shallow?

CliffS

Why does this recipe not have 5 or even 6 stars? Fantastic. We make it when our tomato plants are producing in overdrive and even our neighbors have had enough tomatoes. Easy and super-delicious as written--even with conventional tomatoes. Reminds me of time in the south of France--pure sunshine. My only note is that, as written, there's a bunch of egg/cream mixture that doesn't fit in the pan along with the pesto, cheese, herbs, and tomatoes. Maybe 1/4 cup cream and 2 eggs??

CYW

I made a test tart today in preparation for a brunch I'm hosting next week. Used store-bought pie crust and a 9" glass pie plate. Sliced/salted the tomatoes; drained on a clean dish towel for a couple hours. I dialed back on the pesto because 1/4-cup seemed like a lot. Left out the oregano. The mozzarella was melted and gooey - lovely! Next week, I'll use a 10" tart pan, gruyere cheese, the full amount of pesto and slice the tomato more thinly. I didn't care for the thick slices of warm tomato.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.