Beautiful heirloom tomatoes are one of the many reasons that I love summer. My favorite way to enjoy them – tomato salad! (check out my tomato salad with burrata and nectarine.) Here is a more sophisticated way to plate (tomato stack with burrata) if I was to serve it to individual dinner guests vs. family style. I’ve also been obsessed with this very simple Pesto Trapanese for a quick summer time lunch or dinner. And definitely save enough tomato from the garden to make a few jars of tomato paste.
Today I’m writing about another way to enjoy these beautiful summer tomatoes: a juicy, savory, flaky, and buttery tomato tart. It’s simple to put it together, and a great dish to make for summer barbecues and potlucks. I’ve made this tart in different sizes, from large rectangular baking pan size to personal-sized galettes (with cherry tomatoes), the baking time is about the same and it’s such a visual stunner if you use multi-color heirloom tomatoes. I also have store-bought pie crusts ready to go in the freezer all the time, it’s a great time saver for when I am busy. But if you have some time, make your own pie crusts, it’s worth it!
Heirloom Tomato Tart
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 large onion, thinly sliced
- 1 package store-bought pie crusts (two crusts), let thawed if frozen
- 2 cloves garlic, thinly sliced (optional)
- 8oz (~ 2 cups) assorted shredded cheeses (I used some mozzarella, Gruyere, and Parmesan. Or just buy a bag of shredded Italian Blend)
- ~2 lbs of heirloom tomatoes
- Egg wash: 1 egg + splash of milk or cream
- salt and pepper
- handful of basil leaves, chiffonade
- Thinly slice the tomatoes horizontally, place slices over paper towels or a clean kitchen towel, season with salt and pepper generously. Let rest for 15 minutes to draw out some moisture.
- In a skillet, saute onion with olive oil and butter over medium-low heat, stir frequently to prevent burning. Season with salt and pepper. Cook until the onions are soft and caramelized. Let cool.
- Lightly flour your work surface, and spray or lightly butter a quarter sheet pan.
- Knead and form both pie crusts together back into a ball, then roll it out thinly to fit over the quarter sheet pan. Press down to all the edges and corners and refrigerate for 15 minutes.
- Preheat the oven to 450F while waiting for the pie crust to chill.
- To assemble: Sprinkle the cheese in an even layer on the pie crust, then the onions and garlic slices, then arrange the tomato slices on top.
- Tuck in the crusts and form a nice raised edge all around, and brush the edges with the egg wash. Bake for 18-20 minutes until the crusts are nice and golden brown and the juices are bubbling.
- Once done, allow the tart to rest for 15 minutes on a cooling rack. With the help of a large spatula, remove the tart from pan onto a cutting board. Cut into the squares and sprinkle with chiffonade basil. Enjoy!
All the beautiful colors.
Time to dig in!