These delicious tarts are to die for! I mean out of all three of the tarts I made a couple of weeks ago, these were my favorite ones. These scrumptious tarts are filled with baby heirloom tomatoes, mushrooms, garlic, onions, seasoned with several wonderful spices and topped with four different kinds of hard cheese: Parmesan, Asiago, Fontina, and Pecorino Romano. The savory flavors in these tarts from all the veggies mixed with the depth from the cheeses and then the addition of these flavorful spices made these the most mouthwatering miniature tarts you can possibly imagine.
I wanted to make an heirloom tomato tart but the only kind of heirloom tomatoes I could find at the store when I was ready to make these tarts were baby heirloom tomatoes, so that’s what I used. I actually ran out of tart pans and had to go to the store to find more! I think I ended up using about 15 miniature tart pans in all. I really like making tarts and don’t know why I haven’t made them more often–whether for fruit pies, veggie or meat pies, quiches, or anything of that nature. Since pie crust is so easy for me to whip up, I’m going to get with it and start making delicious goodies in these tart dishes more often. I actually didn’t serve these tarts the day I baked them. I froze them, and then pulled them out of the freezer and reheated them the following week when we had company again. Even the children loved these sumptuous Heirloom Tomato Tarts with Mushrooms and Leeks. That’s a good sign that they turned out okay! One of these days I’m going to get creative and start making my homemade pie crust with either oil or butter instead of shortening (which is made with hydrogenated oil, unfortunately). I know I need to do it, but shortening really does make a perfect, flaky crust…..:-(
This is one of those kinds of recipes that you can easily wing it with what you have on hand. You certainly don’t have to make as many tarts as I made. The only reason I made so many was because I was trying to use up all my remaining pie crust. Cut the recipe back and just layer the ingredients based on how many you really need to prepare for. On the other hand, you can make the recipe as is and freeze some for a rainy day! These are great as a Meatless Monday main dish with a loaf of hot homemade bread, or a side salad. If you’re looking for some fantastic tomato tarts to wow your company or your children then consider giving this fabulous recipe a try while tomatoes are still plentiful!
Heirloom Tomato Tarts with Mushrooms and Leeks are A-M-A-Z-I-N-G!!!!!
These luscious tarts have many savory flavors from sauteing the leeks, mushrooms, green onions and garlic.
Here’s a close up so you can see the consistency of one of these tarts.
Not only are the tarts savory because of the veggies, but the seasonings and cheeses provide richness and depth so this tart is very flavorful and not bland at all.
Each tart looks a little bit different because I used different tomatoes in each one.
I have tart dishes in all kinds of shapes and sizes!
Heirloom Tomato Tarts with Mushrooms and Leeks is a very filling and satisfying meal for Meatless Mondays.
Here’s what I did.
I made up this recipe to use up all my pie dough. So I ended up with 15 different sized miniature tarts. Some were really tiny and others quite a bit larger. The two larger tart pans were used for my Caramelized Onion and Tomato Tart Au Gratin and Caramelized Onion, Zucchini, Tomato and Mushroom Tart.
Place your baby heirloom tomatoes out on paper towels to drain for at least an hour. This will prevent the tomatoes from rendering too much liquid during baking and cause your tart to become soupy and soggy. Mine actually sat for about three hours before I got around to using them.
Sprinkle the tomatoes very generously with salt.
Heat olive oil in a cast-iron skillet at medium temperature. Add sliced leeks and saute.
Add minced garlic.
Add sliced mushrooms.
Add diced green onions and saute a few minutes until veggies are tender.
Don’t put anything into your pie shell until all the ingredients are ready. This will prevent the crust from getting soggy. Also, it’s better not to make the pie crust until all the rest of the ingredients are ready so the crust doesn’t dry out.
Divide the veggie mixture among all the tart dishes.
Here’s a look at that.
There’s just enough to provide a great taste to the tart, but not so much that these veggies overfill the tart or take over the taste.
Now sprinkle the Parmesan, Asiago, and Fontina cheeses over top of the tarts. You will put more cheese in the larger tarts and less in the smaller. Just eyeball it so that the tarts get good coverage.
Now place the large tomatoes on the bottom of each dish. Then layer the baby heirloom tomatoes, sunburst tomatoes, grape tomatoes, and cherry tomatoes in the tart pans in whatever pattern you desire. I usually put a row of the heirloom or sunburst tomatoes around the outside of the dishes and left the grape or cherry tomatoes in the centers of the dishes.
Here’s a look at one of them.
Here’s one of the smaller, oval-shaped dishes.
This one was the really large one – about the size of two of the round tart pans.
This one is a little larger, too.
Grab a couple of pinches of each of the spices and sprinkle the spices over top each tart. You as much or little as you prefer.
Here’s a close up. I added a few pinches of basil, oregano, thyme, rosemary, and rubbed sage leaves to each tart dish. Obviously, I put more in the larger tarts, and less in the smaller ones.
Here’s one more look at the oval dish.
Now, sprinkle each tart dish with pecorino romano cheese. I could have added more but I wanted you to be able to see the tomatoes underneath so I didn’t put on too much.
Here’s a close up of one of the tart pans with the cheese added.
This one has a bit more. I just sprinkled it on without truly measuring it. Bake the tarts in a 350 oven for about 20 minutes until tomatoes are tender and crust is lightly browned.
Here’s a look at the tarts just out of the oven.
You can see the slightly melted pecorino romano cheese on top.
These smaller tarts cook rather quickly so be careful not to overcook them or the crusts will burn.
Here’s a look at one of the oval dishes just out of the oven.
Allow tarts to cool a few minutes before serving.
Heirloom Tomato Tarts with Mushrooms and Leeks are a wonderful, appetizing main dish or side dish.
Our company really enjoyed these tarts even though I froze them for a week before reheating them and serving them.
I couldn’t wait to get all the pictures taken so I could dig into one of these delicious tarts for my dinner that night! Yum.
Heirloom Tomato Tarts With Mushrooms and Leeks are healthy and fairly low calorie. The veggies provide lots of nutritional benefits.
One of the young boys we served this to said it was one of the best foods he’d ever eaten! Of course, the cook always beams when she hears words like that from kids.
There were eleven of us for dinner that night so I had some wonderful and tasty leftovers for lunches the next couple of days.
Heirloom Tomato Tarts with Mushrooms and Leeks are a very festive tart to look at and sumptuous to the taste buds.
This recipe is a great one to use up garden produce especially if you have cherry tomatoes growing with abandon in your back yard.
Here’s the recipe.
HEIRLOOM TOMATO TARTS WITH MUSHROOMS AND LEEKS
(My own concoction)
2 leeks, green tops removed, sliced
2 large cloves garlic, minced
8-oz. mushrooms, sliced
4 green onions, sliced
2 tbsp. olive oil
2 large tomatoes, sliced
2 pints heirloom tomatoes
1 pint sunburst cherry tomatoes
1 quart grape tomatoes
basil, oregano, rubbed sage leaves, thyme, rosemary—as much as needed to sprinkle generously over each tart dish
salt & pepper to taste
1 cup finely grated pecorino romano cheese
1 cup parmesan cheese
1 cup fontina cheese
1 cup Asiago cheese
plain pastry for 2 pie shells
Slice tomatoes in halves and lay out on paper towels. Sprinkle very generously with salt. Allow tomatoes to set out at least 1 hour before using. Meanwhile, in large cast-iron skillet heat olive oil over medium heat. Add leeks, garlic, mushrooms, and green onions and sauté about 5-10 minutes until veggies are soft. Roll out pastry and gently fit pastry into about 15 tart pans. Using a knife, cut off any excess pastry around the edge. Once tomatoes have set out at least an hour and liquid has drained out of them begin filling tarts. Don’t fill the tarts until everything is ready or the crusts will get soggy. Spread the leek/mushroom mixture evenly among all the tart pans. Sprinkle the Parmesan, Fontina, and Asiago cheeses evenly over the leek mixture in each pan trying to divide the cheese as evenly as possible among all the tart pans. Layer a slice of the large tomato in each tart pan. Then layer the heirloom, cherry and grape tomatoes into the tart pans using up all of the tomatoes. You may need to overlap or double stack the tomatoes. Sprinkle a few pinches of basil, oregano, rubbed sage leaves, thyme, and rosemary over top of the tomatoes. If desired, season with salt and pepper. Sprinkle the finely grated pecorino romano cheese over top of the tarts. Bake tarts at 350° for about 20 minutes or until cooked through. Makes about 15 tarts. This recipe can easily be halved if you don’t need to make as many tarts.
These tarts were so mouthwatering.
I’m salivating again as I look at the pictures!
These tarts can even be frozen and reheated.
Our family loved the taste of these marvelous tarts.
I was unable to find large heirloom tomatoes so I had to settle for baby heirloom tomatoes. No worries. They look better in these miniature tart pans anyway!
Are you drooling yet?
Come on over for dinner. I’ll share!