Simply Wanderfull
There are some recipes that become traditions almost by accident.
Every summer, when the farmers’ markets are overflowing with colourful heirloom tomatoes, I can’t resist bringing home more than I probably need. Their deep reds, brilliant golds, and unique shapes are simply too beautiful to pass by. While they’re wonderful sliced onto a sandwich or tossed into a salad, my favourite way to showcase them is in this Heirloom Tomato Tart.
It’s one of those recipes that looks elegant enough for entertaining but is surprisingly simple to make.
The combination of a buttery homemade shortcrust pastry, creamy ricotta, fragrant basil pesto, sautéed shallots, and sweet roasted tomatoes is pure summer comfort. Every bite is rich yet fresh, making it perfect for lunch on the patio, brunch with friends, or a light dinner served alongside a crisp green salad.
Why I Love This Recipe
One of my favourite things about cooking with seasonal ingredients is that they really don’t need much help. One of my most favourite things to do in the summer is to pick up my mom and aunt and head to the county to forage for the freshest most beautifully grown produce bring it home and cook it all up! It really is the best of summer.
Heirloom tomatoes have incredible flavour on their own. Roasting them in the oven concentrates their sweetness while the ricotta and Parmesan create a creamy filling that complements, rather than competes with, the tomatoes. A layer of basil pesto underneath adds just enough herbaceous flavor to tie everything together.
I finished the tart with fresh basil from my garden, and it was the perfect finishing touch.
A Few Tips for Success
I’ve made this tart several times, and I’ve learned a few tricks that make all the difference.
- Slice your tomatoes about 30 minutes before assembling the tart and lightly salt them and place them on paper towel. This draws out excess moisture and helps prevent a soggy crust.
- If your ricotta seems watery, let it drain in a fine-mesh sieve for about 30 minutes.
- Blind bake the crust before adding the filling. It takes a little extra time but rewards you with a wonderfully crisp pastry.
- If you are at the 50 minute mark and the middle is still a bit liquidy, cook an additional 10 minutes.
- I like to take my kitchen torch at the end just to give the tart added rustic colour. Be careful not to scorch the tomatoes.
- Allow the tart to rest for 10–15 minutes after baking before slicing.
The Perfect Summer Meal
I served this tart with a fresh chopped salad filled with lettuce, carrots, cucumbers, chickpeas, olives, and tomatoes.
The bright, crunchy salad balanced the richness of the tart beautifully, making it an easy meal that felt both comforting and fresh.
Pair it with a chilled glass of Sauvignon Blanc or Pinot Grigio, and you have a meal that’s perfect for a warm summer evening.
Heirloom Tomato Tart Recipe
Ingredients
Shortcrust Pastry
- 1½ cups all-purpose flour
- 7 tablespoons cold unsalted butter, cubed
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 large egg
- 1–2 tablespoons ice water, if needed
Filling
- 2 large heirloom tomatoes, sliced
- 1 cup ricotta cheese
- ½ cup freshly grated Parmesan cheese
- 2 eggs
- 2 shallots, finely diced
- 1 clove garlic, minced
- ⅛ teaspoon Herbs de Provence (optional)
- ½ cup basil pesto
- Salt and freshly ground black pepper
- Fresh basil, chopped, for garnish
Directions
Prepare the pastry
Combine the flour, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and enough ice water for the dough to come together. Form into a disk, wrap, and chill for at least 30 minutes.
Roll the dough into a 9-inch tart pan. Prick the bottom with a fork and blind bake at 375°F (190°C) for 12–15 minutes.
Prepare the filling
Sauté the shallots until soft. Add the garlic and cook for another 30 seconds. Let cool.
In a bowl, whisk together the ricotta, Parmesan, eggs, shallots, garlic, Herbs de Provence, salt, and pepper. Add in the cooled shallot/garlic mixture.
Spread the pesto over the baked crust, then pour in the ricotta mixture. Arrange the tomato slices over the filling, alternating colors for a beautiful presentation.
Bake for 40–45 minutes, or until the filling is set and the crust is golden brown.
Allow the tart to cool for 10–15 minutes before garnishing with fresh basil.
Heirloom Tomato Tart Recipe
Ingredients
Method
- Prepare the pastry
- Combine the flour, salt, and sugar. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and enough ice water for the dough to come together. Form into a disk, wrap, and chill for at least 30 minutes.
- Roll the dough into a 9-inch tart pan. Prick the bottom with a fork and blind bake at 375°F (190°C) for 12–15 minutes.
- Prepare the filling
- Sauté the shallots until soft. Add the garlic and cook for another 30 seconds. Let cool
- In a bowl, whisk together the ricotta, Parmesan, eggs, shallots, garlic, Herbs de Provence, salt, and pepper. Add the shallot/garlic mixture.
- Spread the pesto over the baked crust, then pour in the ricotta mixture. Arrange the tomato slices over the filling, alternating colors for a beautiful presentation.
- Bake for 40–45 minutes, or until the filling is set and the crust is golden brown.
- Allow the tart to cool for 10–15 minutes before garnishing with fresh basil.
Bringing Summer to the Table
One of the things I enjoy most about cooking is how certain recipes become connected to memories.
I know this Heirloom Tomato Tart will become one of those recipes I look forward to making every summer when tomato season arrives. It’s colourful, comforting, and celebrates the simple beauty of fresh, seasonal ingredients.
Whether you’re hosting a weekend brunch, enjoying lunch in the garden, or looking for a light dinner, I hope this tart brings a little taste of summer to your table.
Happy cooking!
