This Heritage Tomato Tart is a celebration of summer's bounty, showcasing the vibrant colors and flavors of heirloom tomatoes. It's a simple yet impressive dish that's perfect for gatherings or a casual dinner at home.
Pie crust: The foundation of our tart, providing a buttery, flaky base. You can use store-bought or homemade, depending on your time and preference.
Heirloom tomatoes: These beauties are the star of the show, offering a rainbow of colors and a burst of juicy, sweet flavor.
Mayonnaise: Adds creaminess to the filling, helping to bind everything together while keeping it moist.
Parmesan cheese: Lends a sharp, salty kick that complements the tomatoes beautifully.
Mozzarella cheese: Melts into gooey perfection, balancing the flavors with its mild creaminess.
Fresh basil and parsley: These herbs add a pop of color and a fresh, aromatic finish.
Salt and black pepper: Essential seasonings to enhance and balance the flavors.
Olive oil: Drizzled on top for a touch of richness and to help achieve that golden brown finish.
Dijon mustard: Provides a subtle tang that cuts through the richness of the cheese and mayonnaise.
This tart pairs wonderfully with a crisp green salad or a light vegetable soup. For a more substantial meal, consider serving it alongside grilled chicken or fish. A chilled glass of white wine or a refreshing iced tea would complement the flavors beautifully.
First things first, preheat your oven to 375°F (190°C). This ensures your tart bakes evenly. Roll out your pie crust and fit it snugly into a 9-inch tart pan. Use a fork to prick the bottom—this helps prevent any unwanted bubbling. Pop the crust in the oven for about 10 minutes until it's lightly golden. Once done, let it cool for a bit.
While the crust is baking, lay out your sliced heirloom tomatoes on some paper towels. This step is crucial because it drains the excess moisture, which keeps your tart from getting soggy.
In a mixing bowl, combine the mayonnaise, grated Parmesan, shredded mozzarella, chopped basil, parsley, salt, and pepper. Stir it all together until well mixed.
Once your crust has cooled, spread a thin layer of Dijon mustard over the bottom. This adds a little zing that pairs nicely with the tomatoes and cheese.
Now it’s time for layering: arrange half of your tomato slices over the mustard-covered crust. Spoon half of your cheese mixture over the tomatoes, spreading it gently. Repeat with the remaining tomatoes and cheese mixture.
Finally, drizzle the top with olive oil. Place your tart in the oven and bake for 30-35 minutes. You're looking for a bubbling, golden brown top. Let it cool slightly before slicing. Enjoy!
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