Experience the vibrant taste of summer with this exquisite Tomato Tart, featuring a perfect balance of a rich, buttery crust and a savory, quiche-like filling. This recipe celebrates the season’s bounty, particularly showcasing the incredible flavor of heirloom tomatoes, complemented by the delightful tang of blue cheese and the familiar comfort of cheddar. It’s a truly versatile dish, equally at home as a show-stopping breakfast, an elegant brunch centerpiece, or a light yet satisfying dinner. Prepare to elevate your culinary repertoire with this irresistibly crispy-topped, utterly delicious tart.
The transition from a refreshing summer escape to the comfort of home often sparks a craving for wholesome, comforting meals. After a recent weekend spent camping amidst the stunning landscapes of Lake Tahoe – complete with crisp morning air, serene lakeside lounging, and the inevitable campfire stories – returning to my kitchen felt like a call to create something truly special. While the memories of Dutch-oven culinary adventures lingered, my thoughts quickly turned to the fresh, seasonal produce waiting to be transformed. This tomato tart is precisely that kind of dish: a culinary embrace of summer’s best, perfect for easing back into routine with a touch of gourmet flair.
There’s a unique satisfaction in creating a dish that feels both simple and sophisticated. This tomato tart perfectly embodies that feeling. It’s a celebration of simplicity, allowing the natural flavors of high-quality ingredients to shine, yet it presents as an elegant creation that’s sure to impress. Whether you’re hosting guests or simply treating yourself and your family, this recipe offers a delicious way to capture the essence of summer in every bite.
Why This Tomato Tart is a Summer Must-Make
Summer is synonymous with fresh, juicy tomatoes, and this tart is designed to highlight their natural sweetness and vibrant acidity. Far from being just a side dish, this tomato tart stands proudly as a main course, offering a delightful combination of textures and flavors. Imagine a flaky, golden crust giving way to a rich, custardy filling studded with sun-ripened tomatoes and an intriguing blend of cheeses. It’s a culinary experience that tastes like sunshine and warmth, making it ideal for any summer gathering or a simple, joyful meal at home.
The beauty of this recipe lies not just in its taste, but also in its adaptability. While it’s particularly stellar with heirloom tomatoes, feel free to experiment with other varieties you find at your local farmer’s market. The interplay of blue cheese and cheddar provides a robust flavor profile that complements the tomatoes beautifully, but you can always adjust the cheese blend to suit your personal preferences. This tart isn’t just a recipe; it’s an invitation to savor the season.
Crafting the Perfect Tomato Tart with Blue Cheese
As summer unfolds, so too does the opportunity to indulge in dishes that are both comforting and celebratory. This Tomato Tart with Blue Cheese is a stellar choice for any occasion, from a casual family brunch to a more formal dinner party. The key to its success lies in two main components: a flaky, tender crust and a rich, flavorful filling. While we highly recommend seeking out vibrant heirloom tomatoes for their unparalleled taste and stunning appearance, don’t hesitate to use the best quality tomatoes you can find. They truly are the star of this show, providing a burst of freshness that balances the savory cheeses and buttery pastry.
The Secret to a Flaky, Buttery Crust
A great tart begins with a phenomenal crust. Our recipe uses a combination of cold butter and cream cheese to achieve a supremely tender and flaky texture that practically melts in your mouth. The cream cheese adds an extra layer of richness and helps make the dough more pliable, preventing it from becoming tough. Using cold ingredients is paramount here; it ensures the butter remains in small pieces, creating pockets of steam during baking that result in those coveted flaky layers.
When preparing the dough, whether by food processor or pastry cutter, the goal is to incorporate the butter and cream cheese just enough so that pea-sized chunks of fat are still visible. This is crucial for developing that delightful flaky texture. Overworking the dough will develop too much gluten, leading to a tough crust, which is the exact opposite of what we’re aiming for. The addition of a small amount of ice water helps bring the dough together without making it sticky or overly wet. You’ll know it’s ready when a small portion squeezed in your hand holds its shape without crumbling.
After chilling, the dough becomes easier to handle and roll out. A well-floured surface is your best friend here, preventing sticking while you gently roll each disk into a uniform circle. Transferring the delicate dough to your tart pan can be a bit tricky, but a smart hack involves carefully rolling the dough around your rolling pin and then unrolling it over the pan. This technique minimizes tearing and ensures an even placement. Press the dough gently into the pan’s nooks and crannies, then trim the excess by rolling the pin over the top edge for a clean finish. Chilling the prepared crusts while you prepare the filling helps maintain their shape and prevents shrinking during baking.
Here’s a look at the dough in the food processor. Don’t worry if you don’t have one! You can use a pastry cutter just fine. You want the butter and cream cheese only just cut in with chunks still visible. You can see the dough in my hand that is sticking together in the next image. Any more dry than that and you can keep going a bit more with water.
Look at the recipe below for the details on getting the crust in the pan. Using the rolling pin is a great hack!
The Savory Filling and Tomato Perfection
The filling for this tomato tart is a simple yet elegant custard base, enriched with eggs and milk, and seasoned with classic Italian herbs like oregano and thyme. The combination of cheddar and blue cheese offers a wonderful depth of flavor – the cheddar provides a creamy, familiar base, while the blue cheese introduces a bold, piquant note that beautifully contrasts with the sweet tomatoes. Don’t be shy with the cheese; it adds incredible richness and a satisfying texture to the tart. If blue cheese isn’t your favorite, feel free to substitute with goat cheese, feta, or even a sharp Gruyère.
The star, of course, is the tomato. When arranging your heirloom tomato slices, embrace creativity! Layer them artfully in concentric circles, overlap them slightly, or create a mosaic pattern. Thicker slices (about 1/4 inch) hold their shape well and provide a substantial, juicy bite. Before adding them to the tart, consider lightly salting the sliced tomatoes and letting them rest on paper towels for about 15-20 minutes. This draws out excess moisture, preventing a soggy tart bottom and concentrating their flavor. Pat them dry thoroughly before layering.
When someone once asked me why this isn’t called a quiche, I paused to consider. It turns out the primary distinction lies in the proportion of egg filling. Savory tarts, like this one, typically feature a more minimal, delicate custard layer, allowing other ingredients (in this case, the tomatoes and crust) to truly shine. Quiches, by contrast, tend to have a more substantial egg-to-other-ingredients ratio. This recipe yields two 9-inch tarts, and I’ve found that using a tart pan results in a more delicate profile, while a deeper quiche pan can accommodate a thicker, more quiche-like filling – in which case, I always recommend adding extra cheese!
Baking and Serving Your Tomato Tart
Baking this tomato tart is a two-stage process, starting with a higher temperature to ensure a golden, crispy crust and then reducing it to allow the filling to set gently. Keep an eye on the tart during the final minutes of baking; the crust should be beautifully browned, and the center of the filling should be set but still have a slight wobble. If you desire an extra-crispy top and slightly charred cheese (which, trust me, is absolutely delicious!), a minute or two under the broiler can work wonders. Just be sure to watch it constantly, as broiler heat can quickly turn from golden to burnt!
Once baked, allow the tart to cool slightly before slicing. This allows the filling to firm up completely, ensuring clean, elegant slices. A sprinkle of fresh basil and a pinch of fresh thyme just before serving adds a fragrant, vibrant finish that enhances the overall flavor and aesthetic. This tomato tart is fantastic served warm, making it an ideal choice for any meal. Pair it with a simple green salad for a complete and delightful culinary experience.
Tomato Tart with Blue Cheese
Ingredients
For the crust:
- 2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon salt, *
- 2 tablespoons buttermilk powder
- 4 ounces cream cheese, 1/2 cup
- 10 tablespoons butter, cold
- 2 to 4 tablespoons ice water
For the filling:
- 6 large eggs
- 1 & 1/2 cups milk
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 coarse pepper
- 1 to 2 cups cheddar cheese, shredded
- 2/3 cup blue cheese, crumbled
- 4-5 large heirloom tomatoes, sliced 1/4 inch thick
- basil, fresh, to garnish
Instructions
For the crust:
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In a food processor or large bowl, combine the flour, salt, and buttermilk powder. Add the cold cream cheese in small chunks and pulse until it just begins to come together. If mixing by hand, use a fork or your fingertips to combine.
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Cut the cold butter into small pieces and add to the food processor or bowl. Pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs with some pea-sized chunks of butter still visible. This is key for a flaky crust.
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Add 2 tablespoons of ice water to the pie crust dough and gently toss or pulse. Squeeze a small amount of dough in your hand; it should stick together. If it’s too dry, add the remaining water one tablespoon at a time until the desired consistency is reached. Be careful not to add too much water.
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Lightly knead the dough together on a floured surface, just enough to form a cohesive ball. Avoid overworking it to prevent toughness.
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Divide the dough in half. Gently flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax and the butter to firm up, making the dough easier to roll.
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On a generously floured work surface, roll each chilled dough disk into a 12-inch circle. If the dough is too stiff, let it sit out of the fridge for a few minutes to soften slightly.
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Carefully transfer one rolled-out crust to your 9-inch tart pan (or quiche pan, if preferred). Gently press the dough into all the fluted edges and corners of the pan. Roll your rolling pin over the top of the tart pan to cleanly remove any excess dough. Repeat this process with the second tart shell. Place the prepared crusts back into the refrigerator while you prepare the filling to keep them cold and prevent shrinking during baking.
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Preheat your oven to 425 degrees F (220 degrees C).
For the filling:
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In a large bowl, whisk together the eggs, milk, dried oregano, dried thyme, salt, and coarse pepper until well combined.
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Evenly sprinkle at least 1/2 cup of shredded cheddar cheese into the bottom of each tart shell. Follow with 1/3 cup of crumbled blue cheese for each tart. Feel free to adjust cheese amounts to your preference!
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Carefully divide the egg and milk mixture between the two prepared tart shells. Then, arrange the sliced heirloom tomatoes on top of the filling. You can layer them in an elegant pattern or simply scatter them artfully.
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Place the filled tarts on baking sheets. This step is important as it will catch any potential spillage from the filling during baking, keeping your oven clean.
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Bake the tarts in the preheated oven at 425 degrees F (220 degrees C) for 15 minutes. Then, reduce the oven temperature to 350 degrees F (175 degrees C) and continue to bake for an additional 10-15 minutes, or until the crust is golden brown and the center of the filling is set (it should only have a slight jiggle).
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For an extra crispy top and a touch of caramelized cheese flavor, you can briefly place the tarts under the broiler for about 1 minute. Exercise extreme caution and do not walk away, as broiler heat can char quickly! (A slightly burned cheese crust adds a delicious depth of flavor, as I’ve happily discovered.)
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Serve your magnificent tomato tart warm, garnished with a sprinkle of fresh thyme and basil leaves for an aromatic finish.
Notes
To make one tart rather than two, simply halve all of the ingredients in both the crust and the filling sections.
Source: lightly adapted from King Arthur Flour
Nutrition
More Brunch and Savory Meal Ideas!
If this Tomato Tart has ignited your passion for savory baking and seasonal ingredients, you’re in luck! There’s a whole world of delicious dishes waiting to be explored, perfect for brunch, lunch, or a light dinner. Here are some more inspiring recipes that celebrate fresh flavors and offer delightful culinary experiences:
- Tomato Pie Like You’ve Never Known: A Southern classic, this tomato pie is rich, creamy, and packed with layers of fresh tomatoes. It’s a fantastic alternative to a tart and equally suitable for breakfast or dinner, showcasing the best of summer’s bounty.
- Asparagus, Tomato and Goat Cheese Quiche: This quiche combines the delicate flavors of asparagus and fresh tomatoes with the tangy creaminess of goat cheese in a flaky crust. It’s incredibly fresh and vibrant, perfect for a springtime or early summer brunch.
- Overnight Bacon and Asparagus Breakfast Casserole: Prepare this hearty casserole the night before for an easy, stress-free morning. It’s loaded with savory bacon, tender asparagus, eggs, and cheese, making it a perfect option if you want to incorporate more vegetables into your breakfast.
- Overnight Bacon and White Cheddar Scones: These savory scones are not only delicious but also incredibly impressive. Flaky, buttery, and bursting with the flavors of crispy bacon and sharp white cheddar, they are ideal for a decadent brunch spread or a delightful snack.
- Bacon, Gouda and Spinach Frittata: A versatile and easy-to-make dish, this frittata features the smoky depth of bacon, the nutty sweetness of Gouda, and the healthy goodness of spinach. It’s a testament to the endless delicious options when combining eggs and cheese!
- Savory Parmesan French Toast with Hollandaise Sauce: Move beyond sweet French toast with this savory version. Coated in Parmesan and served with a luscious Hollandaise sauce, it’s an elegant and unexpected twist on a breakfast favorite that’s sure to impress.
- Tomato Mozzarella Basil Tart from Annie’s Eats: A classic combination of fresh tomatoes, creamy mozzarella, and fragrant basil, all nestled in a flaky pastry. This tart is a celebration of simple, harmonious flavors.
- Oscar Tomato Tart from Grandbaby Cakes: A beautiful and flavorful tart that brings elegance to any table. This recipe often features a delightful mix of cheeses and herbs, making it a gourmet choice for tomato lovers.
- Roasted Tomato Tart from Savory Simple: Roasting tomatoes intensifies their sweetness and deepens their flavor. This tart leverages that technique for an incredibly rich and satisfying savory dish, perfect when you want an extra burst of tomato goodness.
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