Easy Heirloom Tomato Tart Recipe
The waning days of summer always remind me of one thing—tomatoes, perfectly ripe and straight off the vine. Every gardener I know is constantly looking for new ways to enjoy their harvest, and this Heirloom Tomato Tart recipe has become one of my absolute favorite recipes to make year after year. I look forward to it every summer.
This tart is simple yet elegant, and it’s just as good served as a light summer meal with a side salad as it is as a first course for a dinner party. With just 2–3 juicy heirloom tomatoes and a few basic ingredients, you’ll have a fresh, colorful, and delicious tomato tart that celebrates the best of summer produce.
Ingredients You’ll Need
- Pie Crust – Use your favorite homemade crust (try one of the pie crust recipes here on Fork Loves Spoon), or make things easier with a store-bought crust.
- Heirloom Tomatoes – Large, colorful heirloom tomatoes work best. About 2–3 are perfect, but you can also substitute multi-colored cherry tomatoes if that’s what you have.
- Goat Cheese – Tangy and creamy, goat cheese pairs beautifully with the sweet acidity of tomatoes. Be sure to let it soften to room temperature.
- Mascarpone – Adds extra creaminess and balances the tang of the goat cheese.
- Parmesan Cheese – Brings a salty, nutty flavor that ties the filling together.
- Fresh Thyme – Adds a subtle, earthy note. Fresh is best, but dried thyme works too.
- Fresh Basil – The finishing touch for garnish.
- Salt & Black Pepper – Essential for seasoning and bringing out the natural flavor of the tomatoes.
Step-By-Step Instructions
Step 1: Prepare the crust. Preheat the oven to 425°F. Roll out your pie crust and fit it into a tart pan, fluting the edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights (or dried beans). Bake for 20 minutes, then remove the parchment and weights. Bake for an additional 5 minutes until lightly golden. Remove from the oven and let cool.
Step 2: Prep the tomatoes. Slice the heirloom tomatoes and arrange them in a single layer on a plate or sheet pan. Sprinkle with salt and let them sit for 15 minutes to draw out excess moisture. Pat dry with a paper towel, flip the slices, sprinkle again, and repeat. This step is key to preventing a soggy tart.
Step 3: Make the filling. In a medium bowl, mix together 8 oz. softened goat cheese, 8 oz. mascarpone, ½ cup grated Parmesan, 1 tablespoon minced fresh thyme, a pinch of salt, and ¼ teaspoon black pepper until smooth.
Step 4: Assemble the tart. Spread the cheese mixture evenly inside the cooled tart shell. Arrange the tomato slices on top, slightly overlapping—season with a little more salt and black pepper.
Step 5: Bake the tart. Bake at 425°F for 20 minutes. Remove from the oven and let cool for at least 15 minutes before serving. Enjoy warm or at room temperature, garnished with fresh basil leaves.
Tips for the Best Heirloom Tomato Tart
- Bring cheeses to room temperature. This makes mixing the filling much easier and smoother.
- Don’t skip salting the tomatoes. Drawing out moisture keeps your tart from turning soupy.
- Make it ahead. This tart tastes great the next day—sometimes I even enjoy it cold, straight from the refrigerator.
- Add a drizzle. A light drizzle of olive oil or balsamic vinegar over the top just before serving adds a delicious finishing touch.
Why I Love This Heirloom Tomato Tart
Every summer, when tomatoes are at their peak, this tart is the recipe I return to again and again. It’s one of those dishes that feels both rustic and special at the same time. The flaky crust, creamy cheese filling, and sweet-salty balance of ripe tomatoes make it irresistible. Whether you’re hosting friends or just looking for a way to celebrate your garden’s bounty, this tart is a simple but impressive dish that always tastes like summer on a plate.
👉 Have you tried making an Heirloom Tomato Tart before? Let me know in the comments how you enjoyed it—or if you used cherry tomatoes, what you thought of the swap!
Easy Heirloom Tomato Tart
Ingredients
- 1 pie crust
- 2-3 heirloom tomatoes
- 8 oz. goat cheese
- 8 oz. marscapone
- 1/2 cup grated Parmesan
- 1 tablespoon minced fresh thyme leaves
- 1/4 teaspoon black pepper
- kosher salt
- basil leaves for garnish
Instructions
- Preheat the oven to 425°F. Roll out your pie crust and fit it into a tart pan, fluting the edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights (or dried beans). Bake for 20 minutes, then remove the parchment and weights. Bake for an additional 5 minutes until lightly golden. Remove from the oven and let cool.
- Slice the heirloom tomatoes and arrange them in a single layer on a plate or sheet pan. Sprinkle with salt and let them sit for 15 minutes to draw out excess moisture. Pat dry with a paper towel, flip the slices, sprinkle again, and repeat. This step is key to preventing a soggy tart.
- In a medium bowl, mix together 8 oz. softened goat cheese, 8 oz. mascarpone, ½ cup grated Parmesan, 1 tablespoon minced fresh thyme, a pinch of salt, and ¼ teaspoon black pepper until smooth.
- Spread the cheese mixture evenly inside the cooled tart shell. Arrange the tomato slices on top, slightly overlapping—season with a little more salt and black pepper.
- Bake at 425°F for 20 minutes. Remove from the oven and let cool for at least 15 minutes before serving. Enjoy warm or at room temperature, garnished with fresh basil leaves.
