Heirloom Tomato Tart is made with summer’s finest heirloom tomatoes and is a perfect breakfast, lunch, appetizer or dinner!
It’s a rare thing for my husband to go run errands with Liam and me. However, yesterday he offered to go with me. I was a little too excited to be going grocery shopping. I mean, I usually look forward to grocery shopping, looking at all of the new foods, but this time was just fun! We had a great time planning dinners together and cruising the aisles as a family.
When we made it to the produce section, my inner pregnant woman couldn’t leave without heirloom tomatoes. The tomatoes were every color and shape. I chose three gorgeous tomatoes and knew what would accentuate their beautiful color and flavor…this tart!
Once it came out of the oven, my family all crowded around and it was gone within minutes. Everyone got a slice and it was every bite worth it.
The crust is sweet and salty, melting as you take a bite. Then you taste the creamy goat cheese that runs right into the tangy and salty tomatoes. Party in your mouth!
I highly recommend making this tart for any occasion. It’d be great for brunch, lunch, breakfast (with some scrambled eggs) or even an appetizer for your next dinner party!
Heirloom Tomato Tart
tart recipe adapted from Williams-Somona
- 1 1/4 cup unbleached all purpose flour (or white whole wheat flour)
- 1/2 cup light brown sugar, packed
- 1 teaspoon salt
- 1 /2 cup cold unsalted butter, cut into small pieces
- 1 egg yolk
- 2 teaspoons water
- 5-7 ounces goat cheese
- 3 large heirloom tomatoes, sliced
- salt and pepper, topping to taste
- Preheat the oven to 350°F.
- In the bowl of your stand mixer with your paddle attachment or in a large bowl, combine the flour, brown sugar and salt. Cut in the butter until there are pieces no bigger than peas.
- In a small bowl, stir the egg yolk and water together.
- Beat/stir in the egg yolk mixture until the dough comes together.
- Press the dough out into a 9 inch tart pan and bake for 15 minutes.
- Layer the goat cheese evenly in the bottom of the tart. Layer the tomato slices on top of the goat cheese. Sprinkle salt and pepper on top. Bake for another 15-25 minutes or until the crust is golden brown and the tomatoes are heated through.