Heirloom Tomato Tart Recipe (2024)

Tip from Cathy Barrow which has worked for me - put an upside down sheet pan in oven as you preheat and place tart pan on top to cook. Really helps eliminate that soggy bottom.

This was a really terrific dish! All the best flavors of pizza and quiche rolled into one. My whole family loved it, including my youngest, who is a very picky eater. I had to increase the cook time by about 5 minutes to get it to firm up because of the juices released by the tomatoes during baking. I also found that letting it rest for 20-30 minutes after it came out of the oven really helped it to firm up. Delicious!

Made it and it was terrific. BUT why not change the order of the instructions to read "First slice and drain tomatoes in colander for 20 minutes, etc. Prepare crust. While tomatoes are draining, bake the prepared crust as directed and proceed with the recipe. "

Low moisture mozzarella is important given how much liquid the tomatoes release. Also, suggest salting the tomatoes while they drain and then gently applying pressure to release the maximum water. Definitely great flavors.

Earlier this summer, I switched from heavy cream to Carnation Evaporated Milk as an alternative in quiche-like custards. At the time, I was working on getting my triglycerides down, but this pantry product, which has a great shelf life and added Vitamin D, worked so well with the fresh herbs and tomatoes that I didn't notice a flavor difference (...and I'm pretty cranky about flavor). With 30 fewer calories per tbls, I likely won't go back to full cream after taste testing this healthier option.

Cook’s has a recipe like this where they put a thin layer of grated Parmesan over the parbaked crust, which keeps the tomato juices/liquid ingredients from making the bottom soggy.

Skipped the dough and it was the best Sunday brunch omelette

Great recipe exactly as it is! I read some of the notes below and prepared the tomatoes with a few extra steps to avoid the liquid from tomatoes. Salted and drained in a colander for 30 mins, patted with paper towels until mostly dry, then I roasted them in the oven at 375* for 30 mins which extruded a lot more water. They were perfect in the tart and nothing was soggy! Super delicious.

Listening to the point about the wetness of the tomatoes, I put them on top of the custard, into which I had grated the cheese for a more solid initial consistency. They sank in nicely but the excess water evaporated and the custard shielded the bottom from getting soggy. The top ended up nicely textured as a result, also. Cooking time might have been extended but I have a crappy oven so I always need to fiddle (turn around part way through, etc), so I am not a good barometer.

So, when I am draining the tomatoes I drain them into a bowl and not the sink. I use the juices when I make veg stock which I do each week with left over vegetable pieces, corn cobs, onion skins, parsley stems, etc. I also save the halves of a squeezed lemon to throw in along with stems from greens, etc. The stock can be used right away or frozen for later.

Delicious. Easy. I made my own crust, using my trusty Martha Stewart recipe. When I make this again, which I will, I'd pre-bake the crust at 375 F instead of 350 F to make sure the bottom crust is fully set. To quote Mary Barry, nobody likes a soggy bottom. More pesto, less cheese.

Made this for dinner tonight with the first heirloom tomatoes to ripen in my garden - Cherokee Purple - and it was fantastic. Will be a regular summer dinner from now on. The recipe is delicious as is, and I’m already thinking of variations - sub gruyère for the mozzarella and add bacon; add spinach; try other types of pesto. This is a keeper!

I can’t say enough good things about this tomato tart. It is perfect every time and (shockingly) as photogenic as the NYT image!!! I use alternating red and green tomatoes, and added a tsp of Dijon mustard to the egg mixture. For my homemade pesto, which has a lot less oil than store bought versions, I press it down with my fingers to cover the bottom crust. Also, the better the cheese, the better the flavor. Gruyere, goats milk... And 45 min at 350 in a convention oven.

Made this for dinner tonight, along with a tossed salad - it tasted as wonderful as it looked! I took the advice of a commenter below and sliced the tomatoes, put them on a large rimmed pan and roasted them at 350 deg. to dry out some of their juice. Found 10 minutes wasn’t long enough, so roasted them for 18 minutes, perfect! Doubled the custard, pesto and mozzarella and will definitely make again, husband and son each gave it a 10!

This was great! Only changes I made: Used parchment paper instead of foil and (couldn't help myself) added a generous sprinkle of Parmesan on top.Changes I'll make next time: -Let tomatoes drain on toweling and pat dry-they were really wet. -Maybe add more mozzerella.-Thought the ratio of tomatoes vs. Custard was off-would have preferred more of the custard.

I keep a pizza stone in my lower oven, and find that pre-baking the crust on that for a few minutes prevents a soggy crust. Draining the tomatoes never seems to be enough; I roll the slices in several layers of paper towels and let them sit a while. And -- no heavy cream on hand? Plain 2% milk, beaten with about 1/4 cup mayonnaise and the eggs, makes a really creamy custard.

I just made two of these tonight, to serve for a quick wine and nibbles get together. This recipe is one of my favorite go-to entertaining or pot-luck recipes. I tend to use small, cherry type tomatoes, and in a pinch, when I can't find fresh Basil, I use cilantro pesto, and it's always a huge hit. I use GF flour mixed with Oat flour, which gives a wonderful grainy texture to the crust.

Good for using up tough little cherry tomatoes.

Salt tomatoes lightly to remove more water pre baking. Otherwise really delicious.

I had a roll of Pillsbury flaky biscuits that were never going to be used, so i pulled them apart in thin sheets, placed them right next to each other on my rolling surface, and rolled them into a flat dough sheet...i was surprised how good it turned out! I also used the abundance of cherry tomatoes i had from my garden that were rotting on my counter (i picked out the bad ones), and halved them for this. it was SO GOOD!!!! Great recipe!!!

I had all the ingredients except crust so I used a large tortilla so there was a base for the pesto and herbs. I used dry herbs it was delicious! Probably better with fresh herbs, though.

Recommendation: add the salt the tomatoes while draining. Do not add salt to the custard mix. The salt will pull out more moisture from the tomatoes; the less moisture in the tomatoes, the less watery the tart. (Insert Monty Python joke here.)

Other’s notesSliced and put on a rimmed pan, roasted them 350° to dry out. Roasted them for 18 minutes, (diff for other sizes)perfect!Doubled the custard, pesto and mozzarellaBlindly bake425° and decrease to 375° of cooking too fast. Salted and drained in a colander for 30 mins, patted with paper towels until mostly dry, then I roasted them in the oven at 375* for 30 min.

I love this recipe - easy and delicious. Will make it again and again !

Delicious! The beauty of this recipe- it welcomes variation. I followed some of the comments- baked the crust at 375 to achieve a less soggy crust. I also layered the tomatoes on top of the egg mixture, which created a pretty design. I used chopped chives instead of oregano- it's what was on hand and it added a nice sharp flavor. I think experimenting with different cheeses would enhance the flavor also.

Great recipe! I tried cooking it in the convection oven; and I should have decreased the time. There was no "soggy bottom" but the top and crusts were a little brown. Still dellicious...even my "where's the meat?" husband really liked it, and went for seconds. It's still super the next day heated in the microwave.

Really tasty but mine took substantially longer to bake. I kept optimistically taking it out of the oven and putting it back for an additional five minutes. Really good, in spite of the extra bake time. I followed another reader’s suggestion to back on top of a cookie sheet. Good call.

In the oven right now. I have lots and lots of grape tomatoes (maybe small Romas). I cut them in half and baked them about 20 minutes before putting them into the crust. I prepared more tomatoes than I had room for in the crust so I put them in like flower petals. So pretty. Hope it shows when I take it out of the oven. I also use evaporated milk instead of cream. Great calorie saver and truly doesn't change the taste. Looking forward to dinner.

This is a stellar recipe. I’ve made it several times and wouldn’t alter a thing. (Full disclosure, though - the last time I made it I didn’t have fresh oregano, so doubled the basil and it was still delicious). Make this recipe! You won’t be sorry.

I got a soggy bottom and the tomato/cream mix made a touch of a curdle atop. With that said, it was tasty, my kids ate it all, and had a lot of potential. I made the pesto and crust from scratch, but I can see this being a quick weekday meal by using some store bought components. Reading the other comments gives me ideas for how to improve for next time, but I'm not going to rush to make it again.