Heirloom Tomato Tarts
These Heirloom Tomato Tarts are to die for! 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 and onions. They’re seasoned with several wonderful spices and topped with four different kinds of hard cheese: Parmesan, Asiago, Fontina, and Pecorino Romano. Talk about mouthwatering comfort food. This is it!
These tarts were so savory and delectable from all the veggies. The depth from using four different cheeses added another dimension. Finally, the addition of several flavorful spices made these the most amazing miniature tarts you can possibly imagine.
I wanted to make an Heirloom Tomato Tart from scratch. Unfortunately, the only kind of heirloom tomatoes I could find at the store 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. They’re terrific for fruit pies, veggie or meat pies, quiches, or anything of that nature.
Pie crust is so easy for me to whip up. So 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. Then I 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 even though they’re filled 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. Enjoy.
Heirloom Tomato Tarts are A-M-A-Z-I-N-G!!!!!
These luscious tarts have many savory flavors from sauteing the leeks, mushrooms, green onions and garlic.
The tarts savory because of the veggies. The seasonings and cheeses provide richness and depth so this tart is very flavorful and not bland at all.
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, minced garlic, sliced mushrooms and 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.
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.
Grab a couple of pinches of each of the spices and sprinkle the spices over top each tart. Use as much or little as you prefer. 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.
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 look at one of the tarts just out of the oven.
The smaller tarts cook rather quickly so be careful not to overcook them or the crusts will burn. Allow tarts to cool a few minutes before serving.
Heirloom Tomato Tarts 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.
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
(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.
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. Are you drooling yet? Come on over for dinner. I’ll share!