50 minutes
A delectable tart featuring fresh heirloom tomatoes, a blend of mozzarella and Gruyère cheese, and fresh basil, all nestled in a flaky tart crust.
Dough For A 9-inch Single Crust Pie, rolled into an 11-inch round
0 oz
Mozzarella Cheese, shredded
0 oz
Gruyère Cheese, shredded
0 oz
Heirloom Tomatoes, sliced
0 oz
Fresh Basil Leaves, chopped
0 oz
tablespoons
to taste
to taste
1. Preheat Oven and Prepare Dough
Start by preheating your oven to 400°F (200°C). While the oven is warming up, roll out your store-bought dough into an 11-inch round. Carefully transfer the dough to a 9-inch tart pan, pressing it gently into the corners and trimming any excess dough from the edges. The dough should hang slightly over the edge to account for any shrinkage during baking.
2. Add Cheese
Next, sprinkle the shredded cheese evenly over the bottom of the tart shell. The combination of mozzarella and Gruyère not only provides a wonderful melting quality but also adds a depth of flavor that complements the sweet and tangy tomatoes.
3. Arrange Tomatoes
Now, lay the tomato slices over the cheese in a circular pattern, starting from the outside and working your way in. Overlapping the slices slightly ensures even coverage and a beautiful presentation.
4. Add Oil and Seasonings
Drizzle the olive oil over the tomatoes and then sprinkle the chopped basil leaves on top. Season generously with salt and freshly ground black pepper. The olive oil helps to bring out the flavors of the tomatoes and keeps them from drying out while baking.
5. Bake the Tart
Place the tart in the preheated oven and bake for about 30-35 minutes, or until the crust is golden brown and the tomatoes are tender. The cheese should be bubbly and slightly browned in spots.
6. Cool and Serve
Once done, remove the tart from the oven and let it cool for a few minutes before slicing. This allows the filling to set a bit, making it easier to cut clean slices. Serve your heirloom tomato tart warm or at room temperature. Enjoy!
Add prosciutto and arugula on top after baking, replacing the tomatoes. Keep the pesto base, or use a fig spread for a sweet and savory combination. Shaved Parmesan or pecorino cheese can be sprinkled on top.
Swap heirloom tomatoes for a mix of grilled zucchini, eggplant, and red bell peppers. Use olive tapenade or a sun-dried tomato spread instead of pesto. Top with feta cheese and a sprinkle of oregano.
Use caramelized onions as the main topping in place of tomatoes. A base of herbed cream cheese or a smear of Dijon mustard complements the onions. Gruyere or another Swiss cheese makes for a delicious topping.
For a non-vegetarian variant, add thin slices of prosciutto or soppressata on top before baking for a salty and meaty element.
Substitute tomatoes with smoked salmon after the tart is baked. Use a cream cheese and dill spread. Capers and red onion slices make great toppings.
Use fresh basil, high-quality olive oil, toasted pine nuts, and real Parmigiano-Reggiano for the best flavor.
Choose a variety of heirloom tomatoes for color contrast and flavor. Ensure they are ripe but firm and slice them uniformly.
Pre-bake the crust for 10-12 minutes before adding filling to prevent a soggy bottom.
Lay out sliced tomatoes on paper towels, sprinkle with salt, and let sit for 10-15 minutes to draw out moisture and prevent a soggy crust.
Keep all ingredients cold for a flaky crust. Use butter for flavor and a bit of shortening for texture. Pulse in a food processor to avoid overworking.
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