Sun-Ripened Heirloom Tomato Tart with Herb Crust
A delicate tart showcasing Denver-grown heirloom tomatoes atop a flaky herb-infused pastry, perfect for summer brunches. This mediterranean-inspired vegetarian ready in about 80 minutes layers all-purpose flour, cold unsalted butter, ice 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 320 calories and feeds 6, 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 cup all-purpose flour
- 1/2 cup cold unsalted butter
- 3 tbsp ice water
- 2 tbsp fresh thyme leaves
- 2 cups, thinly sliced (1/4-inch thick) heirloom tomatoes
- 1/4 cup, finely minced shallot
- 2 tbsp extra-virgin olive oil
- 1/2 cup, crumbled fresh goat cheese
- 2 tbsp balsamic glaze
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a food processor, pulse 1 cup all-purpose flour with 1/2 cup cold unsalted butter until crumbly, then add 3 tbsp ice water and pulse until dough forms a ball. Press into a 9-inch tart pan, trim edges, and chill for 30 minutes.
- Step 2: Bake the crust for 15 minutes until golden, then cool. Meanwhile, heat 2 tbsp extra-virgin olive oil in a skillet over medium heat, add 1/4 cup finely minced shallot, and cook for 3 minutes until translucent and fragrant.
- Step 3: Arrange 2 cups thinly sliced heirloom tomatoes in a single layer over the cooled crust, season with 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper, then dot with 1/2 cup crumbled goat cheese. Bake for 20 minutes until tomatoes are tender and cheese is slightly melted. Drizzle with 2 tbsp balsamic glaze just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Ripened Heirloom Tomato Tart with Herb Crust take to make?
Total time is about 80 minutes (45 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sun-Ripened Heirloom Tomato Tart with Herb Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sun-Ripened Heirloom Tomato Tart with Herb Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sun-Ripened Heirloom Tomato Tart with Herb Crust for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sun-Ripened Heirloom Tomato Tart with Herb Crust?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
