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Heirloom Tomato Tart: A Culinary Ode to Summer’s Bounty

This exquisite heirloom tomato tart, featuring a fragrant herbed pâte brisée crust, a luscious ricotta and mascarpone filling, and a hint of roasted garlic, is the quintessential addition to any summer gathering. It celebrates the vibrant flavors of the season with elegance and ease.

Summer is a season of abundance, and for me, nothing embodies its spirit quite like a perfectly ripe tomato. My earliest and fondest memories of summer are inextricably linked to the sun-warmed tomatoes my grandfather meticulously tended in his garden. I can vividly recall afternoons spent on my grandparents’ patio, just steps away from the sprawling vegetable patch, watching the tomato plants flourish, growing taller and lusher with each passing week. The anticipation for that first harvest was palpable.

When the green spheres finally blushed into a vibrant, juicy red, my grandfather would select one with care. He’d pluck it from the vine, still warm from the afternoon sun, and slice it for us to share. Each bite was an explosion of sweet, tangy flavor – a pure, unadulterated taste of summer. It was a yearly ritual I looked forward to more than almost anything, a simple pleasure as delightful as a scoop of the richest ice cream.

Though my grandparents are no longer with us, their legacy lives on through these cherished memories. To this day, tomatoes remain my absolute favorite among summer’s many gifts, not only for their incredible taste but for the powerful nostalgia they evoke. They connect me to my past, to family, and to the simple joys of a home-grown harvest.

The beauty of good tomatoes lies in their inherent perfection, requiring very little embellishment to truly shine. Most often, I’ll enjoy them with nothing more than a delicate sprinkle of sea salt, allowing their natural, complex flavors to take center stage. This minimalist approach truly celebrates the tomato in its purest form.

Beyond simple slices, summer meals at our house frequently feature tomato sandwiches – crafted on toasted brioche with a whisper of creamy mayonnaise, a touch of salt, and a crack of fresh black pepper – and vibrant salads, brimming with thinly sliced Vidalia onions, fragrant torn basil leaves, and a generous drizzle of extra virgin olive oil. These are beloved staples, but for those occasions calling for a dish with a touch more sophistication and elegance, an heirloom tomato tart is an absolutely wonderful choice. It elevates the humble tomato into a stunning culinary masterpiece that’s both impressive and deeply satisfying.

Heirloom tomatoes for a tart

Discovering the Art of the Unbaked Heirloom Tomato Tart

Traditionally, many savory tomato tarts are baked, a process that intensifies the tomatoes’ flavors, transforming them into a rich, roasted delight. While undeniably delicious, I’ve always been intrigued by ways to preserve the fresh, vibrant texture and taste of summer’s best heirlooms. My interest was particularly piqued last month when a mid-summer catalog arrived, featuring a stunning unbaked Heirloom Tomato Tart on its cover. This concept immediately resonated with my love for the crisp, juicy texture of raw heirloom tomatoes. Having just returned from the local farm market with a basket overflowing with these beautiful, diverse tomatoes, I knew I had to give this fresh approach a try.

Heirloom tomatoes, with their kaleidoscopic array of colors, irregular shapes, and distinct, often sweeter and more complex flavors, are truly nature’s artwork. Unlike their mass-produced counterparts, heirlooms offer a depth of taste that sings of the soil and sun. For a tart where the tomatoes are the star, choosing these varieties is paramount. Their varied textures and flavor profiles, from sweet to slightly tangy, create a harmonious medley on the palate, making each slice a unique experience.

Stemmed Garlic Garlic and Olive Oil, ready to roast

Crafting the Perfect Tart: My Unique Adaptations

While inspired by the concept presented in the catalog, I found myself instinctively tweaking the original Williams-Sonoma recipe quite a bit, ultimately creating a version that truly speaks to my palate. My aim was to enhance every component to complement the delicate flavor of the fresh heirloom tomatoes, ensuring a balanced and unforgettable dish.

Firstly, for the crust, I opted for an herbed pâte brisée instead of a plain one. Pâte brisée is a classic French shortcrust pastry, known for its tender, flaky texture. Infusing it with fresh chives, thyme, and basil adds a subtle herbaceous undertone that beautifully ties into the summer theme and enhances the overall savory profile of the tart. The delicate aroma of the herbs permeates the crust as it bakes, providing an aromatic foundation for the creamy filling and fresh tomatoes.

Next, I elevated the ricotta and Parmesan filling. To achieve a supremely silkier and richer texture, I incorporated a generous scoop of mascarpone cheese. Mascarpone, an Italian cream cheese, brings an unparalleled smoothness and subtle sweetness that perfectly balances the tang of the ricotta and the sharpness of the Parmigiano Reggiano. This combination results in a filling that is both decadent and light, allowing the tomatoes to remain the focal point without being overwhelmed.

Finally, a secret weapon in this tart is roasted garlic. Before assembling the tart, I spread a thin layer of sweet, caramelized roasted garlic onto the cooled crust. The process of roasting garlic transforms its pungent bite into a mellow, sweet, and nutty flavor. This delightful sweetness, paired with the inherent freshness of the tomatoes, creates a magical combination that is both comforting and sophisticated. Who could resist the irresistible allure of sweet roasted garlic with juicy, sun-ripened tomatoes?

Herbed Pate Brisee: Ingredients Pate Brisee: adding the herbs Herbed Pate Brisee: chilled and ready to roll

Ricotta, Mascarpone, Parmiggiano Reggiano, ready to blend Tart, filled, and ready to assemble

The Finished Masterpiece: A Symphony of Flavors and Textures

The finished heirloom tomato tart, lightly sprinkled with fresh basil chiffonade, flakes of sea salt, and a final glistening drizzle of high-quality extra virgin olive oil, is quickly becoming a new favorite in our household. Each meticulously chosen component works in perfect harmony, complementing the star ingredient – the tomatoes – without ever overpowering their delicate, nuanced flavor. What truly sets this tart apart is the interplay of textures: the juicy, ripe slices of heirloom tomatoes provide a wonderful contrast against the creamy, smooth ricotta and mascarpone filling, all encased in a tender, herbed crust. It offers a refreshing alternative to the more uniformly soft texture often found in fully baked tomato tarts, providing a delightful culinary experience with every bite.

Heirloom Tomato Tart, sliced

I typically serve this exquisite tart as a light yet satisfying lunch, allowing its flavors to be fully appreciated. However, its versatility means it would be equally lovely cut into smaller, elegant wedges and served as a sophisticated side dish, or as a vibrant centerpiece in a bountiful brunch buffet. As summer gracefully begins to wind down, there is still ample time to savor the very best of this year’s glorious tomato harvest. I wholeheartedly encourage you to try this recipe and enjoy the fresh, unforgettable taste of summer in every bite!

Heirloom Tomato Tart

by
Amanda Biddle

This tomato tart, with an herbed pâte brisée crust, ricotta and mascarpone filling, and a touch of roasted garlic, is a beautiful addition to any summer table.
Inspired by Williams-Sonoma Test Kitchens

Prep Time:
2 hours

Cook Time:
50 minutes

Total Time:
2 hours 50 minutes

Servings:
6 for a light lunch

Ingredients

For the Herbed Pâte Brisée

1-1/2 cups all-purpose flour
½ teaspoon kosher salt
9 tablespoons unsalted butter , chilled and cut into 1/4-inch cubes
½ tablespoon fresh thyme
1 tablespoon fresh chives , snipped
2 tablespoons fresh basil , chopped
3-5 tablespoons ice water

For the Ricotta-Mascarpone Filling

1-1/2 cups ricotta *whole or part-skim
½ cup mascarpone cheese
¾ cup grated Parmigiano Reggiano

For the Roasted Garlic

1 whole head garlic
1 tablespoon extra-virgin olive oil

To Assemble the Tart

1-1/2 pounds assorted heirloom tomatoes , cut into 1/4-inch slices
Fresh basil for garnish , cut into a chiffonade
extra virgin olive oil , for drizzling
sea salt and freshly ground pepper , to taste

Instructions

Make the Herbed Pâte Brisée

Place flour and salt in the bowl of a food processor and pulse 2-3 times to combine. Add chilled butter and pulse until the mixture is the consistency of a coarse meal, about 10 one-second pulses. Add the herbs and pulse 2-3 times.
Add ice water, one tablespoon at a time, pulsing until dough just begins to come together, but is not sticky. For a tender crust, do not over mix. Pinch a small amount of dough between your fingertips. If it feels crumbly, add additional ice water in 1-tablespoon increments. Transfer dough to a clean work surface and shape into a disk. Wrap tightly in plastic wrap and refrigerate for at least one hour.
On a lightly-floured surface, roll chilled dough to a 13-inch circle (about 1/8-inch thick). Roll dough onto rolling pin and gently transfer to a 10 1/4-inch tart pan. Gently ease dough into the pan, being careful not to stretch it. Fold excess dough into the pan to make a wall of double thickness. Refrigerate 30 minutes.
Preheat oven to 425 degrees F. Pierce the chilled crust all over with a fork (“docking the crust”), line with parchment or foil, and fill with dried beans or pie weights. Place on a baking sheet and bake for 25 minutes.
Remove parchment/foil and beans/weights. Reduce oven temperature to 350 degrees F and continue baking 10-15 minutes, until crust is a light golden brown. Remove from oven and cool completely.

Make the Ricotta-Mascarpone Filling

In the bowl of a food processor, combine ricotta, mascarpone, and Parmigiano-Reggiano. Process until smooth. Refrigerate until ready to assemble tart.

Make the Roasted Garlic

Preheat oven to 425 degrees F. Cut the top off of the garlic head, about 1/4-inch down, to expose cloves. Place on a square of foil. Drizzle with extra virgin olive oil. Wrap foil up around the garlic to make a purse. Place on a baking sheet and roast for 45 minutes to an hour, until garlic is golden, soft, and fragrant. Cool to room temperature.**

Assemble the Tart

Spread 2-3 cloves of roasted garlic on the bottom of the cooled tart shell. Fill with ricotta-mascarpone mixture. Layer heirloom tomatoes on top of the filling to cover. Sprinkle the tart with sea salt and freshly ground pepper, lightly drizzle with extra virgin olive oil, and garnish with the basil chiffonade.
Cut into slices, passing additional salt and pepper to taste.

Notes

*If your brand of ricotta is especially milky, it’s best to strain it in cheesecloth for a few hours before making the filling so it isn’t too loose.

**This makes more roasted garlic than you need. To store leftovers, place the cloves in a covered container with a bit of extra virgin olive oil. Sweet roasted garlic is delicious spread onto slices of lightly-toasted baguette, or mixed into mayonnaise for sandwiches.

Make ahead: All tart components can be prepared a day or two in advance. I prefer to slice the tomatoes and assemble the tart just before serving to preserve the crust’s crispness.

Nutrition Estimate

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.