This Sun-Kissed Heirloom Tomato Tart is one of our family's garden to table favorites. With vine-ripened tomatoes, puff pastry, and a creamy herb spread it goes perfectly with a salad for brunch or light dinner. You could also slice it into smaller squares and serve it as an appetizer. It makes for a beautiful buffet centerpiece or an end of the summer harvest table. This Heirloom Tomato Tart is pure seasonal eating at its best.
Sun-Kissed Heirloom Tomato Tart
- ½ box puff pastry purchased
- 1 egg beaten (to brush on the pastry)
- ¾ cup mayonnaise
- 2 tbsp chopped herbs fresh herbs of your choice
- 2 tablespoon dijon mustard
- 1 teaspoon fresh garlic minced
- salt & pepper to taste
Tomatoes & Toppings1
- 4-5 large heirloom or garden tomatoes sliced ½ to ¾ inch thick
- 2 tablespoon grated or pearled parmesan
- pinch flaky sea salt (optional)
- Mix the mayo, mustard, garlic, herbs, salt & pepper. Stir to combine. Set aside.
- On a lightly floured counter, roll out the pastry to fit an 8.5 x 12-inch baking tray (these are similar to 9x13 cake pans but slightly smaller and with edges that are about an inch high. Set aside and don't line the tray yet.
- Slice the tomatoes.
- If you like, do a 'dry-fit' with your tomatoes. Place a piece of parchment or paper towels on the baking tray and arrange your tomatoes in the design that you like, fitting as many in as you can but not overlapping them or packing them too close together. Slide the parchment out of the tray, being careful to keep your design basically in place.
- Lay the puff pastry into the tray and dock the bottom with a fork.
- Spread the herb mixture evenly over the docked pastry, then sprinkle with some of the grated parmesan.
- Lay in the tomatoes and sprinkle on a bit more parmesan.
- Brush the beaten egg on the sides of the pastry so it will bake up a golden brown.
- Bake in a 400f pre-heated oven for about 30 minutes or until pastry is puffed and the tomatoes are looking cooked through but not soggy. Cover the edges with foil if needed to prevent over-browning.
- Cool, sprinkle with flaky sea salt and slice. Enjoy!
What we're growing:
Some of the varieties of tomatoes we're growing this year are Cherokee Purple, Indigo Rose, Black Brandywine, and Green Zebra. We also have Pineapple, German Johnson, Tie Dye, Bolsino, Coustralie, and Pear. We also grow several bushes of Romas that we press and make large batches of pasta sauce that we'll use throughout the next year. And, we'll definitely be setting aside some beauties to make the Sun-Kissed Heirloom Tomato Tart a few times.
Did you know that I bake at 'high altitude'? If you have questions about high elevation baking I would recommend you check out the link below.
King Arthur Flour https://www.kingarthurbaking.com/learn/resources/high-altitude-baking