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Heirloom Tomato Tarts

Teresa Ambra
Heirloom Tomato Tarts use baby heirloom tomatoes, mushrooms, garlic, onions, several seasonings and topped with four cheeses: Parmesan, Asiago, Fontina, and Pecorino Romano. These savory and scrumptious tarts are perfect for breakfast or as a Meatless main dish entree.
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Prep Time 1 hour
Cook Time 1 minute
Total Time 1 hour 1 minute
Course Veggie/Casserole/Pie
Cuisine American
Servings 15

Ingredients
  

  • 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 pints 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 pecorino romano cheese finely grated
  • 1 cup parmesan cheese shredded
  • 1 cup fontina cheese shredded
  • 1 cup asiago cheese shredded
  • plain pastry for 2 pie shells

Instructions
 

  • 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.

Notes

NOTE: This recipe makes about 15 small tarts but it can easily be halved if you don’t need to make as many tarts.
© Can’t Stay Out of the Kitchen
Keyword leeks, mushrooms, pie, side dish, tomatoes
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