Denver's Heirloom Tomato & Herb Tart

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant spring tart showcasing Denver's favorite tomato varieties, layered with fresh garden herbs and a crisp crust. This mediterranean-inspired vegetarian ready in about 67 minutes layers All-purpose flour, Cold unsalted butter, Cold water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 325 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups All-purpose flour
• 1/2 cup Cold unsalted butter
• 3 tbsp Cold water
• 2 cups, thinly sliced Mixed heirloom tomatoes
• 2 tbsp Fresh thyme leaves
• 1/4 cup, chopped Fresh basil leaves
• 3 tbsp Olive oil
• 1, finely minced Shallot
• 1 tbsp Balsamic vinegar
• 1/2 cup, crumbled Feta cheese
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: In a food processor, pulse 1 1/4 cups all-purpose flour with 1/2 teaspoon salt until combined. Add 1/2 cup cold unsalted butter cut into cubes and pulse until the mixture resembles coarse crumbs. Add 3 tablespoons cold water and pulse until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Step 2: Preheat oven to 375°F (190°C). Roll chilled dough into a 12-inch circle and transfer to a parchment-lined baking sheet. Dock the crust with a fork. Bake for 15 minutes until golden at the edges.
3. Step 3: While crust bakes, heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 minced shallot and cook for 3 minutes until translucent. Add 2 cups thinly sliced heirloom tomatoes, 2 tablespoons fresh thyme, 1/4 cup chopped basil, 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for 8 minutes until tomatoes soften and release juices, stirring occasionally until the liquid reduces by half.
4. Step 4: Remove baked crust from oven. Spread tomato mixture evenly over the crust. Top with 1/2 cup crumbled feta cheese. Return to oven and bake for 12-15 minutes until cheese is golden and edges are crisp.