Got Tomatoes? When it is tomato season, heirlooms are front and center in our household. At first glance, some heirloom tomatoes may seem flawed, but it’s actually their uniformly red counterparts who are the genetic deviants of the tomato family.
According to NY Times Cooking, decades ago, many businesses decided to prioritize cookie-cutter-like hybrid tomatoes, which grow year-round and can survive a long, bumpy journey. It left heirloom tomatoes on the wrong side of the deal. The varieties that remain have a shorter shelf life and are relegated to just a few months of summer, but they’re sweeter with a more robust flavor. This tart celebrates juicy, vibrant tomatoes in a cheesy, herby, custard-filled, flaky crust, with each bite punctuated with pesto.
Due to the final results, we made numerous changes and made another tart. By roasting the tomato slices first, much of the moisture evaporates and the tomato flavor is more concentrated. We doubled the amount of shredded mozzarella and added it to the custard, layering the tomatoes on top of that.
The second pie was firmer, and these new instructions are noted below. The tart will feed 4 as a main course with a salad; 6-8 as a starter course.
Heirloom Tomato Tart
Ingredients
- Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round
- 1½ lbs. ripe heirloom tomatoes (about 4 medium), cored and sliced ¼” thick
- ¼ cup store-bought pesto, such as Classico
- 1½ cup shredded mozzarella (about 6 oz.)
- 1 Tbsp. finely chopped fresh basil
- 1 Tbsp. finely chopped fresh oregano
- 3 large eggs
- â…“ cup heavy cream
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
Directions
- Heat oven to 375 degrees. Cut the tomatoes into 1/4-thick slices. Salt tomato slices, brush with olive oil, place on sheet pan lined with foil and roast in the oven for 30 minutes, turning pan once halfway through.
- While tomatoes roast, fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about ¼ inch above the rim of the pan. Prick the dough all over with a fork.
- Line the dough with aluminum foil and fill with pie weights or dried beans. After the tomatoes have been roasting for 15 minutes, place the crust in the oven and bake for 15 minutes until beginning to brown at the edges. Remove from the oven to cool slightly. Remove tomatoes from the oven and allow them to cool slightly. Carefully remove the foil and weights from the crust.
- Spread ¼ cup pesto in an even layer over the par-baked tart crust. Sprinkle the fresh basil and oregano over the pesto.
- In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper; add the shredded mozzarella and stir to combine.
- Pour most of the custard over the pesto and herbs then place the sliced tomatoes evenly over the custard in overlapping concentric circles. Spoon on remaining custard in spots on top of tomatoes.
- Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes.
- Remove from the oven and let cool for 15-20 minutes to solidify. This tart can also be served at room temperature.
Loosely adapted for a recipe by Vallery Lomas for NYTimes Cooking
Accounting for Taste 