Featured in our Fall 2021 Food + Entertaining article, Tailgate in Style (With a Little Help), this Heirloom Tomato Tart is a delicious side to any meal and always a crowd-pleaser.
Heirloom Tomato Tart
Makes one 9×9-inch tart
- For the Sundried Tomato Pesto:
8 ounces sundried tomatoes (some of the oil reserved)
2 cloves garlic (peeled)
1 small red chili (seeds removed and coarsely chopped)
1 pinch granulated sugar
1 scant teaspoon salt
4 tablespoons olive oil (from the sundried tomato jar)
- For the Tart:
1 all-butter puff pastry (9×9-inch sheet, thawed but still cold)
1 handful fresh basil leaves
4 ounces goat cheese
3 small heirloom tomatoes (sliced about ¼-inch thick and drained on paper towels)
1 handful cherry tomatoes (sliced in half and seeds removed)
1 tablespoon fresh thyme leaves
- To make the Sundried Tomato Pesto:
- Combine sundried tomatoes, garlic cloves, chopped chili, sugar, salt, and oil in the bowl of a food processor. Blend until combined but still slightly coarse. The mixture does not need to be completely smooth. Taste and season as needed.
- To make the Tart:
- Place a rack in the upper third of the oven and preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Unfold chilled sheet of puff pastry. Roll lightly with a rolling pin just to flatten completely. Place on lined baking sheet. Fold edges of pastry in about a half inch. Spread Sundried Tomato Pesto on pastry. Arrange tomatoes and cherry tomatoes evenly on top of the pesto. Dollop goat cheese evenly around tart. Sprinkle with basil and salt and pepper. Place in oven and bake for 30 minutes.
- The Sundried Tomato Pesto will make enough sauce for two tarts. Either double the tart ingredients, or reserve the extra sauce for topping on toast, eggs, or pasta. It’s delicious!