Easy Heirloom Tomato Tart

Heirloom Tomato Tart

Summer and vine ripe tomatoes! Get the best recipe for an easy tomato tart recipe that captures all the delicious flavors of summer!

I wait all year for this tomato tart. I only make this in the summer when the heirloom tomatoes are available from my garden.

Preheat oven to 350 degrees. Bake time = 30 minutes


Baking sheet

Parchment paper


Small microwave safe bowl

Knife to slice tomatoes and prep the other vegetables

Nutmeg grater (which is what I use) or a lemon zester if you have one.



Fresh Heirloom Tomato

Fresh Herbs: chives and basil

Dried Herbs: Herb de Provence


Red Onion sliced into thin rounds (you only need 2 or 3 circles so don’t get too carried away slicing that delicious red onion!)

4 Asparagus spears – tender young shoots are best

1 Organic Lemon

One Partridge Farms puff pastry sheet – set it out about an hour before you plan to prepare your tart so it can come to room temperature. You don’t want it to get too warm or it’s difficult to unfold (ask me how I learned this! Lol)

Goat cheese – 2 tablespoons, let soften to room temperature along with the puff pastry

Feta cheese – 2 tablespoons or about a 2” cube crumbled

My favorite heirloom tomatoes are San Marzano, Black Krim, Purple Cherokee and my #1 favorite of all time, Costoluto Genovese.

1 heirloom tomato sliced ¼” inch thin, lay the slices out on a cookie sheet covered with paper towels and sprinkle with a little kosher salt. Cover with a double layer of more paper towels and let them sit for an hour at room temperature. Never refrigerate tomatoes. It destroys their flavor. Same for strawberries. Unless you’re going to freeze these two beautiful red fruits leave them on the counter.

Let’s go over the prep steps::

  1. Slice the tomatoes sprinkle with salt and cover. They need to sit for about an hour and release some of their water content.
  2. Lay out the puff pastry in its paper wrapper. It needs to slowly thaw so you can unfold it.
  3. Set the goat cheese out next to tomatoes and pastry. It will be easier to cream with the feta if it’s not ice cold from the fridge.
  4. Slice the Asparagus at 3” from the tip. You’ll only use this. Compost or feed your chickens the remaining asparagus stems.
  5. Slice the red onion – one thin slice is plenty. A ¼” is fine don’t worry if it’s not exact.
  6. Select 5 or 6 fresh Basil leaves
  7. Chop your chives. You’ll need about 1 teaspoon of finely chopped chives to sprinkle over the cheese mixture.

Take your baking sheet and cover it with a sheet of parchment paper. Wax paper is not a good substitute. It smokes in the oven and the pastry sticks to it. Trust me on this one. (smiley face)

If it’s been an hour, go ahead and remove the pastry from the outer wrapper. Lay it on the parchment paper covered baking sheet before you start unfolding it. Using your fingers, gently push the edges up all the way around to make a raised edge for the crust. This will hold in the cheese and tomato goodness as it bakes.

Mix your goat and feta cheeses in a small bowl and microwave for about 30-40 seconds. You want it thin enough to mix and spread with a small spoon. Be careful, it won’t take long and you don’t want to scorch it. Mix the warm cheeses and add a little lemon zest, about ¼” tsp. Mix and spread the cheese on the pastry dough. Sprinkle the chives next and then lay a single layer of the sliced tomatoes in any pattern you choose. Lay the asparagus mini spears between the tomatoes. Place the red onion circles randomly and arrange the fresh basil however you like. This is food art. I love it! Sprinkle a little herb de Provence over your Art Tart – a little or a lot depending on your taste. Omit it if you don’t like herb de Provence (shocking!).

Pop your tart in a hot oven and set the timer. When it’s done, remove from the oven, slice and enjoy!




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