Print

Crispy Heirloom Tomato Tart

crispy heirloom tomato tart - featured image
Print Recipe

A crispy heirloom tomato tart with flaky homemade puff pastry, perfect for summer meals and gatherings. This easy recipe combines fresh tomatoes, optional mozzarella, and a buttery crust for a delicious and impressive dish.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (226g) cold unsalted butter, cut into small cubes
  • ½ cup (120ml) ice-cold water
  • 1 tsp salt
  • 1 tsp lemon juice
  • 4–5 medium heirloom tomatoes (about 2 lbs/900g), sliced about ¼ inch thick
  • 8 oz (225g) fresh mozzarella cheese, sliced or torn (optional)
  • A handful of fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp Dijon mustard
  • Balsamic glaze (optional, for drizzling before serving)

Instructions

  1. Make the Puff Pastry Dough (if homemade): In a large bowl, whisk together 2 ½ cups (315g) of all-purpose flour and 1 tsp salt. Add 1 cup (226g) of cold unsalted butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Slowly add ½ cup (120ml) of ice-cold water mixed with 1 tsp lemon juice, stirring just until dough starts to come together. Wrap in plastic and chill for at least 1 hou…
  2. Roll Out the Dough: Lightly flour your work surface and rolling pin. Roll the dough into a 12-inch (30 cm) square or circle, about ¼-inch (6mm) thick. Transfer it to a parchment-lined baking sheet. Chill again for 20 minutes to prevent shrinking during baking.
  3. Prepare the Tomato Mixture: While the dough chills, gently toss sliced heirloom tomatoes with 2 tbsp olive oil, 1 minced garlic clove, 1 tsp sea salt, and ½ tsp black pepper. Let this sit for 10 minutes to release some juices and enhance flavor.
  4. Assemble the Tart: Remove dough from fridge. Spread a thin layer of Dijon mustard (about 1 tbsp) over the surface, leaving a 1-inch (2.5 cm) border. If using mozzarella, layer the cheese evenly next. Arrange the tomato slices in overlapping rows or a circular pattern on top. Keep it balanced to avoid sogginess.
  5. Fold the Edges: Fold the edges of the pastry inward over the tomatoes, creating a rustic crust. Brush the edges with a little olive oil or egg wash if you want a golden finish.
  6. Bake: Preheat your oven to 400°F (200°C). Bake the tart for 25-30 minutes until the pastry is puffed and golden, and the tomatoes are tender and slightly caramelized. Watch closely after 20 minutes to avoid burning.
  7. Finishing Touches: Remove from oven and let cool for 5 minutes. Garnish with fresh basil leaves and a drizzle of balsamic glaze if desired. Slice and serve warm or at room temperature.

Notes

Keep everything cold when making puff pastry dough to ensure flakiness. Avoid overloading the tart with tomatoes to prevent sogginess. Use a sharp knife for even tomato slices. Optionally blind bake the crust for 10 minutes for extra crispness. Watch the oven closely to avoid burning. Leftovers keep well refrigerated for up to 2 days and reheat best in the oven.

Nutrition

Keywords: heirloom tomato tart, puff pastry, homemade puff pastry, tomato tart recipe, summer tart, easy tart recipe, vegetarian tart

Find it online: https://clunkcook.com/crispy-heirloom-tomato-tart-recipe-easy-homemade-puff-pastry-tips/