With summer in full swing, this Heirloom Tomato Tart is one of my favorite recipes to make! It not only tastes like summer, it’s also food for the eye with its vibrant colors. This makes for a delectable brunch option as well. Feel free to use red heirloom tomatoes or mix it up with green, yellow, and orange tomatoes. Enjoy!
Heirloom Tomato Tart
Prep time
Cook time
Total time
Author: Chef Eli
Ingredients
- 2 sheets puff pastry (thawed in refrigerator overnight)
- 4 tablespoons EVOO
- 2 cups grated Gruyere cheese
- 1 cup caramelized red onions
- 2 lbs heirloom tomatoes of all colors and sizes
- ½ cup fresh basil
- Course sea salt and pepper to taste
Instructions
- Slice the heirloom tomatoes into ½-inch thick slices and lay on top of paper towels. Sprinkle course sea salt on tomatoes and let the excess water drain for thirty minutes.
- Preheat oven to 375 degrees F.
- Line two baking sheets with parchment paper and place a sheet of puff pastry on each one. With a knife, gently trace a ½-inch border without fully cutting the dough. This will allow the edges to puff up in the oven.
- Brush the center of each sheet with olive oil. Then layer each sheet with Gruyere cheese, followed by the caramelized onions. Then layer tomatoes on top. I like to use green and yellow tomatoes on one tart and different shades of red for the other, but feel free to mix it up.
- Bake tarts for 15 minutes or until they puff and turn golden brown. Remove from oven, sprinkle with course salt, pepper, remaining two tablespoons of EVOO, and basil leaves. Slice with pizza cutter and serve. Enjoy!
Feel free to ask us any questions about any of our recipes! 
Leave a Reply