Naturally Sweet Summer Treat? Enter the Heirloom Tomato Tart.

For some, the end of summer signifies the return of cold, dreary weather right around the corner. For others, it means reaping the benefits of all the hard work you put into your summer garden. Alas, the end of this season is when all your veggies are ripe enough to pick before the cold sets in. This especially goes for heirloom tomatoes, one of our favorite summer fruits. With an array of colors like yellow, orange purple and red, adding these to any dish immediately makes it a showstopper, like in our tomato tart, which is the perfect way to show off just how beautiful and delicious they really are. You can make a homemade crust or use store-bought and then fill it with a mix of grated creamy Italian cheeses, fresh basil, and some light seasoning that complement the tanginess of the tomatoes perfectly. The result is savory tart perfection that’s a great way to enjoy your late summer vegetable garden loot. Learn to cook this delicious heirloom tomato tart with our host in this easy-to-follow video. One bite and you’ll realize that this recipe is a keeper.

Heirloom Tomato Tart Recipe

Get our pie crust recipe

Tart Filling Ingredients
2 cups ricotta
2 cups grated Parmesan
½ cup Asiago
½ cup, basil cut in a chiffonade
Salt & pepper to taste
1 lb heirloom tomatoes, thinly sliced
Basil leaves for garnish

Tart Directions
1. Roll out dough about 10-11 inches in diameter. Lightly oil every nook and cranny of the tart pan with olive oil. Place dough over tart pan. Trim off excess dough. Using your fingers, lightly press dough into sides and bottom, making the sides thicker. Place in refrigerator for about 10 minutes.

2. Preheat oven to 400F. In a large bowl, mix together the ricotta, Parmesan, Asiago, basil and salt and pepper until thoroughly combined. Season to taste with salt and freshly ground black pepper. Cover in plastic wrap and let chill in refrigerator.
3. Remove prepared tart pan from the refrigerator and line with tinfoil. Pour in pie weights or dried beans, place on cookie sheet and set in the oven. Bake for about 10 minutes, remove the tin foil and pie weights and bake for another 10-15 minutes or until crust is golden brown. Remove and let cool.

4. Once pie crust is cooled, add in the filling. Add the tomatoes on top, being as rustic as you’d like. Top pie with basil leaves and a sprinkle of sea salt and a couple of grinds of black pepper. Serve.

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Special Thanks:

Talent: Lauren Nolan of lakeshorelady.com

Shot and edited by: Matt Rice