I mean, does it get any better than an ombre Heirloom Tomato Tart that's topped with feta (or goat cheese), herbs and dunked in basil vinaigrette? Nope. This is it!!
Can I just tell you how sad I was when it came time to eat this masterpiece? It was so beautiful I didn't want anyone to touch it - but that only lasted about 3 minutes and then I went for it! Flaky crust made of puff pastry topped with all sorts of heirloom tomatoes from the market! It's mind blowing and delicious and EASY! A sheet of puff pastry just needs to be thawed and then you can arrange tomatoes in any which way you please. Because I'm obsessed with color coordinating everything to cross my path, that's what we did here! Naturally 🙂
Once your tomatoes are squared away, throw on some feta (or goat) cheese for a salty kick and some fresh thyme and into the oven it goes! While baking, whip up a quick basil vinaigrette and then it'll be ready in less than 20 minutes.
Slice it up and away you go!
Other tarts you might enjoy:
- Cheesy Asparagus Tart
- Wild Mushroom Tart
- Pea and Asparagus Tart
- Tomato Confit Basil Tart
- Shallot and Bacon Tart
Heirloom Tomato Tart
- 1 sheet frozen puff pastry thawed according to the package directions
- 1 cup 6 oz./185 g ripe various colored heirloom cherry tomatoes, halved
- 1 ripe heirloom red tomato thinly sliced
- 1 ripe heirloom yellow tomato thinly sliced
- 1 ripe heirloom orange tomato thinly sliced
- 1 ripe heirloom green tomato thinly sliced
- 1 ripe heirloom redish purple tomato thinly sliced
- 6 ounces feta cheese crumbled (or goat cheese)
- 2 ounces pancetta cooked
- Salt and freshly ground pepper
- Tiny basil leaves for garnish
- Fresh thyme for garnish
- 1 recipe Basil Vinaigrette
- Preheat an oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Unfold the pastry sheet on a lightly floured work surface. Roll out into a 9-by-13-inch rectangle about ⅛ inch thick. Transfer the rectangle to the prepared baking sheet. Using a fork, prick the rectangle evenly all over. To create a border on the tart, trace a ½ inch border on the outside of the puff pastry, slicing halfway through the puff pastry. Be careful not to cut through the entire puff pastry.
- Arrange the cherry tomato halves, sliced tomatoes, pancetta and cheese evenly on top of the pastry rectangle. Sprinkle evenly with salt and pepper, and top with the thyme sprigs.
- Bake until the pastry is puffed and golden brown, about 20 minutes. Remove from the oven and transfer to a work surface. Cut the tart into pieces and serve with a bowl of basil vinaigrette for drizzling. Add tiny basil leaves on top to garnish.
will a regular frozen pie crust work? I know it wont be as tasty or puffy but wondering on the doneness.
haven't tested it that way so not sure about the doneness!
Hi Gaby! My tart is in the oven right now. So excited to see [and taste] how it turns out! I don’t think I can finish it today. How would you recommend storing this in the fridge and freezer, if it is freezer safe, and if so, how would I serve it after I freeze it?
Thank you very much!
if you're just storing it for a day or two, I'd go fridge and then re-heat in a toaster oven or microwave before eating!
Dear Gaby, I love your recipes! We made the tomato tart for dinner tonight. It was so delicious, but the inside of the tart was a bit soggy, despite cooking it for more than 30 minutes. Could it be that I did not slice the tomatoes thinly enough? Some of them were also quite over-ripe, and difficult to slice thinly because they were so soft, hence they may have given off too much juice. Since the tomatoes came from an instacart order, I did not select them myself and am not sure even what part of the country or world they came from (seeing how it's not technically tomato season). Can you provide any tips or suggestions for preventing this issue in the future? It's such a beautiful and yummy recipe. I would love to try this recipe again.. Thanks so much!
sometimes if i have extra juicy tomatoes, I will slice them, place them on a paper towel to soak up and excess liquid and THEN use!! That way you avoid sogginess!
Am making this in half an hour for the srcond time. What astonishes me, and vexes my spouse, is I may never make it the same way twice. Whatever cheese and herbs from our garden go on. So, I'll be making it with mozz. Romano. 4 cheese mex, and 1/2 feta 1/2 fresh grated parm. I have cruelty free oak smoked bacon, and tons of fresh flat italian parsley, oregano, and basil ( all organic). Last time was a different mix. Pre baling the puff pastry does help. Also, 425° bake temp. helped the pastry stay crisp.
Making this today to have with dinner tonight!
This does look too beautiful to eat, but that won't stop me!!
Will the tomatoes give off a lot of liquid leaving the tart soggy?
no because you're cooking the tomatoes down so they get more jammy and the liquid cooks out
We made this tonight for dinner. The flavors were delicious but the puff pastry didn't really cook well under the tomatoes - we had to cut it up and put it back in the oven. Maybe we should pre-bake it a little before adding toppings?
did you use feta or goat cheese? the first paragraph says goat but the recipe says feta.
you can use either!
Daaaang, major tomato envy. This looks bomb, Gaby!!
Do you think this could be served at room temperature? I am making several appetizers for a group of ladies and would love to make this!
100% - it's best at room temp
This looks SO good!
I have never made a tomato tart before, but I have lots of tomatoes from the garden and wish I could color coordinate like you! Will just have to be different red sizes!!