Heirloom Tomato Blue Cheese Tart
Elevate your brunch or dinner table with this stunning Heirloom Tomato Blue Cheese Tart, a savory masterpiece that combines rustic charm with gourmet flavors. Featuring a buttery homemade tart crust as the base, this recipe highlights the vibrant colors and rich, tangy flavor of heirloom tomatoes paired with the bold creaminess of blue cheese. A delicate custard infused with fresh thyme ties it all together, creating a beautifully golden dish that’s as pleasing to the eye as it is to the palate. Perfect for entertaining, this tart is baked to perfection with just the right balance of flaky crust, creamy filling, and juicy tomatoes. Serve it warm or at room temperature as an elegant appetizer, side dish, or light meal, and get ready to impress with this easy yet impressive seasonal recipe.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Unsalted butter
- 3 tablespoons Ice water
- 0.25 teaspoons Salt
- 3 medium Heirloom tomatoes
- 4 ounces Blue cheese
- 0.5 cups Heavy cream
- 1 large Egg
- 1 teaspoons Fresh thyme leaves
- 0.25 teaspoons Freshly ground black pepper
- 1 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the all-purpose flour and salt. Cut the unsalted butter into small cubes and add it to the flour mixture.
Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
Add the ice water one tablespoon at a time, mixing gently after each addition, until the dough forms a ball.
Wrap the dough in plastic wrap and refrigerate for at least 20 minutes.
On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan with a removable bottom.
Carefully transfer the dough to the tart pan, pressing it into the edges and trimming any excess dough. Prick the bottom with a fork several times to prevent puffing.
Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Pre-bake the crust in the oven for 15 minutes, then remove the parchment and weights and bake for an additional 5 minutes. Remove from the oven and set aside to cool slightly.
Slice the heirloom tomatoes into approximately 1/4-inch thick slices. Lay them on a paper towel to absorb excess moisture.
In a small bowl, whisk together the heavy cream, egg, fresh thyme, and black pepper.
Crumble the blue cheese evenly over the pre-baked tart crust.
Arrange the heirloom tomato slices on top of the blue cheese in an overlapping pattern or as desired.
Pour the cream and egg mixture over the tomatoes, ensuring it spreads evenly.
Drizzle the olive oil over the top of the tart.
Bake the tart in the oven for 30-35 minutes, or until the custard is set and the top is lightly golden.
Remove the tart from the oven and let it cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 117 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
