I reimagined a Heirloom Tomato Tart with a flaky cheddar crust, a garlicky herb cream cheese filling, and a mosaic of jewel-toned heirloom tomato slices that hides a clever twist.

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I adore the way a Heirloom Tomato Tart looks, like a perfectly imperfect sun on a plate. I made one that’s equal parts showstopper and snack and it sneaks in bold savory notes thanks to shredded sharp cheddar cheese folded into the crust and a tangy cream cheese filling that keeps everything from getting boring.

Sometimes I joke that it’s basically a Tomato Cheese Tart in fancy clothes, but then those layered colors stop you cold. If you like surprises in simple things this will make you pause and want to cut another slice.

Ingredients

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Sharp cheddar gives savory, salty richness, adds protein and great crust flavor.
Heirloom tomatoes are juicy, tangy and floral, provide vitamin C and fiber.
Cream cheese makes filling rich and creamy, adds fat and mild tang.
Garlic gives punchy, savory bite, contains antioxidants and a warm aroma.
Cold butter flakes into the dough, gives tender texture and buttery flavor.
Fresh chives and basil brighten flavors with grassy, oniony notes and aroma.
Sour cream adds tang and silkiness, Parmesan adds umami and salty depth.
Egg binds filling, adds protein, and gives a light custard like set.
Olive oil brushed on tomatoes adds glossy sheen and fruity peppery flavor.

Ingredient Quantities

for the crust:

1 1/4 cups (150 g) all purpose flour

1/2 teaspoon fine sea salt

1 teaspoon granulated sugar

8 tablespoons (113 g / 1 stick) unsalted butter, cold, cubed

3/4 cup (75 g) shredded sharp cheddar cheese, packed

2 to 4 tablespoons ice water

for the filling:

8 ounces (225 g) cream cheese, softened

1/4 cup (60 g) sour cream or creme fraiche

1 large egg

2 cloves garlic, minced

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh basil (or parsley)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup (25 g) grated Parmesan cheese (optional)

for the topping:

3 to 4 medium heirloom tomatoes (about 1 1/2 to 2 lbs / 700 to 900 g), sliced

1 tablespoon extra virgin olive oil

flaky sea salt, for sprinkling

freshly ground black pepper, for sprinkling

2 tablespoons fresh basil leaves, torn or sliced, for garnish

optional: balsamic glaze for drizzling

How to Make this

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1. Make the crust: in a food processor pulse the flour, sea salt and sugar to combine, then add cold cubed butter and the shredded sharp cheddar and pulse until the mixture looks like coarse crumbs with some pea sized bits. Sprinkle 2 tablespoons ice water, pulse and add more, 1 tablespoon at a time, only until dough just holds together when pressed. If you dont have a processor cut the butter into the flour with a pastry cutter or two knives, then stir in the cheese and water. Press the dough evenly into a 9 inch tart pan with a removable bottom, push it up the sides, cover and chill at least 30 minutes while you preheat the oven to 375°F (190°C).

2. Blind bake the crust: line the chilled crust with parchment and pie weights or dried beans, bake 15 to 18 minutes until edges are set. Remove the weights and parchment and bake another 6 to 8 minutes until the bottom looks set and the edges are lightly golden. Let the crust cool a few minutes while you make the filling. Dont overbake, you want a sturdy shell but not burnt cheddar edges.

3. Make the filling: beat the softened cream cheese until smooth, then add the sour cream (or creme fraiche), the egg, minced garlic, chopped chives, chopped basil or parsley, kosher salt, black pepper and the optional grated Parmesan. Mix until silky and well combined, scrape the bowl so no lumps remain.

4. Bake the filled tart: lower the oven to 350°F (175°C). Pour the cream cheese mixture into the prebaked crust and smooth the top. Bake 20 to 25 minutes or until the center is set and the edges are just starting to turn golden. Let the tart cool on a rack for 15 minutes so it firms up.

5. Prep the tomatoes while tart cools: slice the heirloom tomatoes about 1/4 inch thick, lay the slices on paper towels, sprinkle lightly with flaky sea salt and let them sit 10 to 15 minutes to draw off excess moisture, then gently pat dry. This keeps the tart from getting soggy.

6. Arrange the tomatoes: when the tart has cooled slightly but is still warm, overlap tomato slices in a pretty pattern across the top, you can do concentric circles or a loose fan. Tuck slices slightly into the filling so they stick.

7. Finish with olive oil, salt and pepper: brush the tomato surface lightly with the tablespoon of extra virgin olive oil, sprinkle flaky sea salt and freshly ground black pepper to taste. A little goes a long way, you want the tomato flavor to shine.

8. Garnish and optional glaze: scatter the torn or sliced fresh basil leaves over the top. If you like a sweet tang, drizzle a small amount of balsamic glaze right before serving but keep it light so it doesnt overpower the tomatoes.

9. Cool, slice and serve: let the tart cool to room temperature or chill 20 to 30 minutes if you prefer a firmer slice. Use a sharp or serrated knife (wipe it between cuts for cleaner pieces) and serve at room temp for the best flavor. Leftovers keep refrigerated up to 2 days, bring back to room temp before serving.

Equipment Needed

1. 9-inch tart pan with removable bottom
2. Food processor (or pastry cutter / two knives if you dont have one)
3. Two mixing bowls, medium size (one for crust, one for filling)
4. Electric hand mixer or stand mixer (or a sturdy whisk if you like a workout)
5. Measuring cups, spoons and a kitchen scale for accuracy
6. Rubber spatula and a wooden spoon or bench scraper for pressing the dough
7. Parchment paper and pie weights or a bag of dried beans
8. Baking sheet and a cooling rack
9. Sharp or serrated knife, cutting board and paper towels for the tomatoes

FAQ

Q: Do I need to blind bake the crust? A: Yes, you should partially blind bake the cheddar crust so it sets and keeps from getting soggy. Line it with parchment, add weights or dried beans, bake until edges look set and slightly golden, remove weights and bake a few minutes more before adding the filling.

Q: Can I make the crust or filling ahead of time? A: Absolutely. The dough can be made and chilled up to 48 hours or frozen for about a month. The filling will keep in the fridge for a day, so assemble the tart the day you plan to bake for best texture.

Q: How do I prevent a soggy bottom from wet tomatoes? A: Salt and drain tomato slices on paper towels for 15 minutes to pull out extra moisture. Blind bake the shell, and for extra protection brush the hot crust with a thin layer of beaten egg white or sprinkle a light dusting of grated Parmesan before adding the filling.

Q: Can I swap the cheeses or dairy? A: Yes. Sharp cheddar gives flavor to the crust but Gruyere or aged fontina work great too. Sour cream can be swapped for creme fraiche, and if you need a lighter filling try part Greek yogurt or a mix of ricotta and cream cheese though texture will change.

Q: What tomatoes work if I don’t have heirlooms? A: Any ripe, full flavored tomato is fine. Use beefsteak, vine ripened, or even large roma if you squeeze out seeds and pat dry. Thinner slices cook more evenly so aim for uniform thickness.

Q: How should I store and reheat leftovers? A: Store covered in the fridge for up to three days. Reheat in a 325 to 350 F oven until warmed through to keep the crust crisp. Avoid the microwave unless you dont mind a softer crust.

Heirloom Tomato Tart (with A Cheddar Crust & Garlic + Herb Filling!) Recipe Substitutions and Variations

All purpose flour (crust): Swap with pastry flour for a more tender crust, use the same weight. Or make it nuttier by replacing about one quarter of the flour with whole wheat pastry flour. For gluten free use a cup for cup gluten free flour blend and add about one quarter teaspoon xanthan gum if your blend does not have it. Tip dont overwork the dough or it gets tough.
Shredded sharp cheddar (crust): Use an equal amount of Gruyere or aged Gouda for a nuttier, more complex flavor. You can also mix in some grated Parmesan for extra savory bite, just cut back on added salt.
Cream cheese or sour cream (filling): Swap cream cheese for mascarpone for a silkier, richer filling, same weight. Or use drained ricotta plus an extra egg to help it set for a lighter texture. Replace sour cream with thick Greek yogurt one to one, but strain if it seems too wet.
Heirloom tomatoes (topping): If heirlooms arent available use ripe plum tomatoes or vine ripe beefsteak, slice a bit thicker to avoid sogginess, or roast cherry tomatoes for concentrated flavor. Always pat slices dry and brush lightly with oil before arranging so the crust stays crisp.

Pro Tips

1) Chill and don’t overwork the dough. Work fast with cold butter and only add water until it barely holds, otherwise the crust gets tough. If the butter warms up, pop the dough in the fridge for 10 minutes and then finish pressing it.

2) Keep the cheese in the crust cold. Grate the cheddar and stick it in the freezer for 10 minutes before you mix so it stays in little cold bits, that gives better pockets of flavor and flakiness. Also toss the grated cheese with the flour first so it won’t clump.

3) Stop soggy tomatoes before they ruin the tart. Slice them, salt them on paper towels, and let them sit long enough to weep, then pat dry and lay them out single layer to drain more. If your tomatoes are extra juicy take out the seeds and watery bits with your thumb.

4) Timing and temperature matter but don’t stress. If the crust looks like it’s getting too brown before the filling sets, tent the edges with foil or slide the tart down a rack level in the oven. Let it cool until it’s slightly warm before slicing so the filling firms up and your slices come out clean.

Heirloom Tomato Tart (with A Cheddar Crust & Garlic + Herb Filling!) Recipe

Recipe by Francis Mead

0.0 from 0 votes

I reimagined a Heirloom Tomato Tart with a flaky cheddar crust, a garlicky herb cream cheese filling, and a mosaic of jewel-toned heirloom tomato slices that hides a clever twist.

Servings

servings

Calories

509

kcal

Equipment: 1. 9-inch tart pan with removable bottom
2. Food processor (or pastry cutter / two knives if you dont have one)
3. Two mixing bowls, medium size (one for crust, one for filling)
4. Electric hand mixer or stand mixer (or a sturdy whisk if you like a workout)
5. Measuring cups, spoons and a kitchen scale for accuracy
6. Rubber spatula and a wooden spoon or bench scraper for pressing the dough
7. Parchment paper and pie weights or a bag of dried beans
8. Baking sheet and a cooling rack
9. Sharp or serrated knife, cutting board and paper towels for the tomatoes

Ingredients

for the crust:
1 1/4 cups (150 g) all purpose flour
1/2 teaspoon fine sea salt
1 teaspoon granulated sugar
8 tablespoons (113 g / 1 stick) unsalted butter, cold, cubed
3/4 cup (75 g) shredded sharp cheddar cheese, packed
2 to 4 tablespoons ice water
for the filling:
8 ounces (225 g) cream cheese, softened
1/4 cup (60 g) sour cream or creme fraiche
1 large egg
2 cloves garlic, minced
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh basil (or parsley)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (25 g) grated Parmesan cheese (optional)
for the topping:
3 to 4 medium heirloom tomatoes (about 1 1/2 to 2 lbs / 700 to 900 g), sliced
1 tablespoon extra virgin olive oil
flaky sea salt, for sprinkling
freshly ground black pepper, for sprinkling
2 tablespoons fresh basil leaves, torn or sliced, for garnish
optional: balsamic glaze for drizzling

Directions

Make the crust: in a food processor pulse the flour, sea salt and sugar to combine, then add cold cubed butter and the shredded sharp cheddar and pulse until the mixture looks like coarse crumbs with some pea sized bits. Sprinkle 2 tablespoons ice water, pulse and add more, 1 tablespoon at a time, only until dough just holds together when pressed. If you dont have a processor cut the butter into the flour with a pastry cutter or two knives, then stir in the cheese and water. Press the dough evenly into a 9 inch tart pan with a removable bottom, push it up the sides, cover and chill at least 30 minutes while you preheat the oven to 375°F (190°C).
Blind bake the crust: line the chilled crust with parchment and pie weights or dried beans, bake 15 to 18 minutes until edges are set. Remove the weights and parchment and bake another 6 to 8 minutes until the bottom looks set and the edges are lightly golden. Let the crust cool a few minutes while you make the filling. Dont overbake, you want a sturdy shell but not burnt cheddar edges.
Make the filling: beat the softened cream cheese until smooth, then add the sour cream (or creme fraiche), the egg, minced garlic, chopped chives, chopped basil or parsley, kosher salt, black pepper and the optional grated Parmesan. Mix until silky and well combined, scrape the bowl so no lumps remain.
Bake the filled tart: lower the oven to 350°F (175°C). Pour the cream cheese mixture into the prebaked crust and smooth the top. Bake 20 to 25 minutes or until the center is set and the edges are just starting to turn golden. Let the tart cool on a rack for 15 minutes so it firms up.
Prep the tomatoes while tart cools: slice the heirloom tomatoes about 1/4 inch thick, lay the slices on paper towels, sprinkle lightly with flaky sea salt and let them sit 10 to 15 minutes to draw off excess moisture, then gently pat dry. This keeps the tart from getting soggy.
Arrange the tomatoes: when the tart has cooled slightly but is still warm, overlap tomato slices in a pretty pattern across the top, you can do concentric circles or a loose fan. Tuck slices slightly into the filling so they stick.
Finish with olive oil, salt and pepper: brush the tomato surface lightly with the tablespoon of extra virgin olive oil, sprinkle flaky sea salt and freshly ground black pepper to taste. A little goes a long way, you want the tomato flavor to shine.
Garnish and optional glaze: scatter the torn or sliced fresh basil leaves over the top. If you like a sweet tang, drizzle a small amount of balsamic glaze right before serving but keep it light so it doesnt overpower the tomatoes.
Cool, slice and serve: let the tart cool to room temperature or chill 20 to 30 minutes if you prefer a firmer slice. Use a sharp or serrated knife (wipe it between cuts for cleaner pieces) and serve at room temp for the best flavor. Leftovers keep refrigerated up to 2 days, bring back to room temp before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.