Heirloom Tomato Tart

Name: Heirloom Tomato Tart
Total time: 1 h 30 min
Yield: 4 to 6 servings
Ingredients: Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round (see Note); 1 1/2 pounds ripe heirloom tomatoes (about 4 medium); 1/4 cup store-bought pesto; 3/4 cup shredded mozzarella (about 3 ounces); 1 tablespoon finely chopped fresh basil; 1 tablespoon finely chopped fresh oregano; 3 large eggs; 1/3 cup heavy cream; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

By Vallery Lomas

Published July 22, 2020

Heirloom Tomato Tart — Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 1½ hours
Rating: 4(4,065)
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

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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)
1½pounds ripe heirloom tomatoes (about 4 medium)
¼cup store-bought pesto
¾cup shredded mozzarella (about 3 ounces)
1tablespoon finely chopped fresh basil
1tablespoon finely chopped fresh oregano
3large eggs
⅓cup heavy cream
½teaspoon kosher salt
½teaspoon freshly ground black pepper

Ingredient Substitution Guide

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Preparation

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.
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.
Step 3
Meanwhile, cut the tomatoes into ½-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
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.
Step 5
In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
Step 6
Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
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.
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.

Ratings

4 out of 5

4,065 user ratings

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Comments

Lucy4 years ago

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.

Ilana4 years ago

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!

Zeus G4 years ago

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. "

Marie1 day ago

Roasted the tomatoes in the air fryer for 20 min at 200C and they were perfect.

Ali R2 months ago

Cut the tomatoes in thick halve slices, put them on a cookie sheet covered with parchment paper and sprinkle with salt, pepper and dried oregano. Cook in the oven on 250 for 60 to 90 minute. Check after 60 minutes. The tomatoes should lose most of their liquid and the flavor gets more intense. This prevents your pie from getting soggy from the tomato juices. Follow the rest of the recipe. I add fresh halved cherry tomatoes all along the edge of the pie before I put it in the oven to bake.

jenn4 months ago

This is delicious!! But a big note- 1 1/2lbs of tomatoes is way too much for 1 tart. You are only using the tomatoes on top as shown. So 1-2 tomatoes depending on how big they are work just fine.

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