Heirloom Tomato Tart
Published July 21, 2020
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round (see Note)
1 ½ pounds ripe heirloom tomatoes (about 4 medium)
¼ cup store-bought pesto
¾ cup shredded mozzarella (about 3 ounces)
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
3 large eggs
⅓ cup heavy cream
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Nutritional analysis per serving (4 to 6 servings)
25 grams carbs; 120 milligrams cholesterol; 282 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 15 grams fat; 3 grams fiber; 503 milligrams sodium; 12 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Packaged pie dough is an excellent shortcut for weeknight meals, and the tart crust can be parbaked a day in advance.
Private Notes
Comments
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.
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. "
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!
This is delicious but takes FOREVER to bake!! I forget from year to year because I only make when I can get wonderful heirloom tomatoes in summer. Clearly, I need to do what some have recommended and get more liquid squeezed from the tomatoes before baking. Otherwise, I’m eating near midnight!!!
Made just as written for Book Group brunch. Very popular!!
Heirloom tomatoes hold a lot of water. Draining them in a colander for 20 minutes still leaves them very watery, and the water becomes an issue in baking and, especially, if you freeze after baking to eat at a later time. I lay out the sliced tomatoes on a terrycloth towel for a few minutes and pat dry the top before arranging them into the tart shell. Makes a huge difference.